Preheat oven to 350°.
On a lightly floured surface, roll dough to ¼-inch thickness.
Using a small knife, cut 8 leaf shapes and 8 pear shapes large enough to cover half of each sliced pear.
Line a baking sheet with foil and spray well with oil. Sprinkle each pear half with a very small amount of sugar and place cut side down on the baking sheet. Place dough leaves at the stem end of each pear, then wrap large dough pieces around pears, trimming and pressing to fit to their shape.
Make 8 to 10 vent slits in the dough, using a small knife.
Bake for 20–25 minutes, until crust is golden. Allow to cool for 2–3 minutes before using a spatula to remove from baking sheet.
Serve warm with a sprinkle of cinnamon and sugar.