Instructions

• Preheat oven to 425°F. Lightly grease two baking sheets or line them with parchment paper.
• In a medium bowl combine 1/2 cup grated parmesan, 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 pinch chili flakes, 1 grated garlic clove, and 1 cup shredded mozzarella. Stir until evenly mixed.
• Lay one egg roll wrapper on a clean work surface with a corner pointing toward you. Lightly brush water around the edges of the wrapper to help seal.
• Assemble each roll: spread about 1 tablespoon marinara sauce in the center of the wrapper (leaving a border around the edges), place 1 slice provolone on top of the sauce, add about 1 tablespoon of the mozzarella‑parmesan mixture, and top with 1 slice of pepperoni. Do not overfill.
• Fold the bottom corner up over the filling, fold both side corners in, then roll tightly toward the top corner to seal. Place seam-side down on the prepared baking sheet. Repeat with remaining wrappers and fillings (you may make 12–16 rolls depending on how many wrappers you use; you have 12 provolone slices available).
• Melt 5 tablespoons of the salted butter. Using a pastry brush, brush the outsides of each assembled roll with the melted butter. Evenly sprinkle the rolls with the remaining 1/4 cup grated parmesan.
• Bake on the middle rack for 10–12 minutes, until the bottoms are golden. Carefully flip each roll, add 1–2 pepperoni slices on top of each (optional), and bake an additional 8–10 minutes, or until the rolls are crisp and the cheese inside is melted.
• While the rolls bake, melt the remaining 3 tablespoons butter in a small skillet over medium heat. Add 2 tablespoons chopped fresh sage and cook until the sage crisps and the butter is fragrant, about 1–2 minutes. Remove the skillet from heat and stir in the remaining grated garlic clove.
• When the rolls are done, transfer to a serving platter and brush or drizzle the garlic‑sage butter over them.
• Serve warm with the remaining marinara sauce on the side for dipping.