Brush each pastry sheet with olive oil. Season with salt and pepper. Spread the roasted garlic puree onto each sheet. Lay tomatoes and mozzarella slices onto each sheet. Season with Italian seasoning and 1/2 the basil.
Brush edges with an egg wash, and fold over to a triangle shape. Seal edges with fork tines. Cut 3 small slits in top to allow steam to vent.
Brush tops with remaining egg wash, then sprinkle tops with parmesan cheese. Bake for 15-20 minutes or until the cheese starts to bubble and brown.
Garnish with sprinkles of fresh basil and a side dish of the tomato sauce.