Preheat your oven to 200 °C (400 °F) and line a baking sheet with parchment paper. In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, Italian seasoning, garlic powder, and dried oregano. Stir until you have a smooth, well-blended creamy cheese mixture.

Lay out the pepperoni slices on the prepared baking sheet in pairs, slightly overlapping each other to form small rectangles. Spoon about 1–1½ teaspoons of the cheese mixture onto each pepperoni pair, placing it in the center. The creaminess of the filling should stand out but not overflow.

Carefully fold one pepperoni slice over the cheese mixture and press gently to seal the edges. You’re forming little pockets with the pepperoni acting as the “wrapper.” Repeat with the remaining pepperoni and cheese filling. When done, place the baking sheet in the preheated oven.

Bake until the pepperoni edges are crisp and the cheese mixture is melted and bubbly — about 7–10 minutes. Remove from the oven and let cool slightly before serving. These pockets are best enjoyed warm when the cheese is soft and the pepperoni has developed a crisp edge.