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Preheat the oven to 425° F. Lightly grease 2 baking sheets.
In a bowl, combine ½ cup grated parmesan, the dried basil, oregano, parsley, chili flakes, and 1 clove of garlic. Mix in the mozzarella.
To assemble, brush water around the edges of the wrapper, then layer with 1 tablespoon of marinara sauce, 1 slice provolone, and about 1 tablespoon of the mozzarella mix. Add 1 pepperoni slice. Do not overstuff these with ingredients. Roll up and place on the baking sheet.
Melt 5 tablespoons of butter, then brush each roll with the butter. Sprinkle evenly with the remaining ¼ cup parmesan cheese. Bake for 10-12 minutes, then flip, add 1-2 pepperoni slices, and cook another 8-10 minutes, or until the rolls are crisp. The cheese may melt out a bit, but that's ok.
Meanwhile, melt 3 tablespoons butter together with the sage, let the sage get crisp, then remove from the heat and add 1 clove of grated garlic. Top each roll with the garlic butter. Serve with marinara sauce on the side.