Preheat oven to 400 degrees Fahrenheit.

On a nonstick baking mat, lay out puff pastry sheet and slice into six triangles of equal size. Do the same for the second puff pastry sheet.

Place a teaspoon sized dollop of chive and onion cream cheese in the center of each triangle.

Place a teaspoon of fire-roasted diced tomatoes on top of the cream cheese.

Sprinkle everything with dried basil and dried oregano.

Place one Margherita Thick Sliced Pepperoni on top of the tomatoes.

Place a pinch of finely-shredded parmesan cheese on the pepperoni. Pinch the three sides together in the center around the filling. Brush with melted butter.

Bake for approximately 15-20 minutes or until golden in color. Enjoy immediately.