Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Unfold one thawed puff pastry sheet onto a lightly floured surface. Gently roll it out slightly thinner if needed.
Spread half of the pizza sauce evenly over the pastry sheet, leaving a small border on one long edge.
Sprinkle half of the mozzarella cheese and half of the pepperoni slices over the sauce. Sprinkle with half of the Italian seasoning.
Starting from the long edge opposite the border, tightly roll the pastry into a log. Brush the exposed edge lightly with water to seal the roll.
Using a sharp knife, slice the log into 1/2-inch thick pinwheels. Place the pinwheels cut-side up on the prepared baking sheets, leaving about 1 inch between them.
Repeat steps 2 through 5 with the second puff pastry sheet.
Brush the tops of all the pinwheels lightly with the beaten egg wash.
Bake for 12 to 15 minutes, or until the pastry is golden brown and puffed and the cheese is melted.
Remove from the oven and let cool on the baking sheet for a few minutes before serving.
Notes
For freezer-friendly snacks, assemble the pinwheels, place them on a baking sheet, and freeze until solid. Transfer the frozen pinwheels to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.
You can substitute crescent roll dough for puff pastry if you prefer a softer texture over flaky layers.
Serve these with extra pizza sauce or marinara sauce for dipping.