Preheat the oven to 425 degrees F. Place the thawed puff pastry on a baking sheet covered with parchment paper.

Spread the tomato sauce evenly over top, leaving a small border at the edges. Sprinkle on the herbs and garlic, evenly between both sheets. Cover with the fontina and mini pepperoni. I found tiny pieces at my grocery store, but you can also cut rounds out of larger pepperoni slices if you have time on your hands. Bake for 20 to 25 minutes, or until super puffed and the cheese is golden. The pastry will look crazy puffed up (like the photo above) but then deflate once out of the oven. Cover with parmesan and cut each pastry into 9 slices. Serve!