Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place a small skillet over medium heat and add the cured red pepperoni slices. Sear them for 1-2 minutes until they are slightly curled and crisped. Remove and drain on a paper towel.

Lightly flour your work surface and roll out the 1 lb (450g) of pizza dough until it is about 1/4-inch (6mm) thick. Cut the dough into four equal-sized rectangles or circles.

Spoon 2 tablespoons (30ml) of the thick marinara sauce onto the bottom half of each dough piece, leaving a 1/2-inch (1.25cm) border. Sprinkle dried oregano, then top with the melted glossy white mozzarella cheese and the pre-crisped pepperoni slices.

Fold the top half of the dough over the filling to create a closed pocket. Press the edges firmly together with your fingers, then take a fork and crimp the sealed edges to secure the filling.

Transfer pockets to the baking sheet. Cut two small slits in the top of each. Brush the exterior with 1 tbsp (15ml) olive oil. Bake for 12-15 minutes until golden-brown and slightly blistered with a light oily sheen.