Preheat oven to 375°F (190°C). Grease a standard muffin tin with non-stick spray or butter.

Lightly flour a clean surface and roll out the puff pastry sheet to smooth seams and slightly flatten.

Cut the dough vertically into 6 equal strips, each about 2 inches wide.

Spread a thin layer of pizza sauce down the center of each strip. Sprinkle with garlic powder and Italian seasoning.

Sprinkle a thin layer of shredded mozzarella cheese over the sauce.

Place pepperoni slices along the top edge of the dough strip, overlapping them slightly. Let the top half of the pepperoni hang off the dough.

Fold the bottom half of the dough up over the pepperoni bottoms/cheese/sauce. The rounded tops of the pepperoni should still be visible.

Starting from one end, tightly roll the dough strip into a spiral to form a rose shape.

Place each rose into a prepared muffin cup. Brush the exposed dough edges with melted butter.

Bake for 15-20 minutes until the pastry is golden brown. If pepperoni edges darken too quickly, cover loosely with foil for the last 5 minutes.