Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

On a lightly floured surface, roll pizza dough out into a 10x14-inch rectangle, roughly 1/4-inch thick.

Spread marinara sauce lightly across the dough, leaving a 1-inch border on all sides. Layer provolone slices, shredded mozzarella, and pepperoni slices evenly across the surface.

Starting from the long edge, roll the dough tightly like a jelly roll. Pinch the seam and tuck both outer ends underneath to seal the cheese completely.

Transfer seam-side down to prepared baking sheet. Brush the top generously with egg wash, then brush melted garlic herb butter and dust with grated parmesan.

Using a sharp knife, cut 3 to 4 diagonal slits across the top crust to allow steam to escape during baking.

Bake at 400°F for 20 to 22 minutes until crust is deep golden brown and cheese is bubbling gently through vents. Rest 5 minutes before slicing diagonally into warm rounds. Serve with extra marinara!