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Line a baking sheet with parchment paper.
In a bowl, mix the spinach, artichokes, cream cheese, provolone, gruyere, garlic powder, onion powder, pepper, and chili flakes until combined.
Lay each pastry sheet on the counter and roll it into a rectangle, about 10x10 inches. Cut each sheet in half to create 4 rectangles. Spoon ¼ of the spinach dip down the long edge of each pastry. Brush the opposite end with the beaten egg, then roll the dough over the filling, wrapping the dough around the filling. Pinch to seal and place seam side down on the baking sheet.
Brush the tops of each roll with the beaten egg, then sprinkle with salt. Freeze for 20 minutes.
Preheat the oven to 425° F. Bake for 20 minutes or until the pastry is deep golden brown.
Meanwhile, brown the butter and mix in the sage leaves. Spoon the butter and leaves over the rolls. EAT and enjoy!