Thaw the puff pastry sheet according to package directions (mine sat out at room temp for 45 minutes). Roll with a rolling pin to make it slightly thinner.

Mix the melted butter and garlic together and brush the puff pastry with the garlic butter.

Add the pepperoni in a single layer, leaving just about an inch empty at the top.

Note: Picture examples in post above.

Add the cheese in a single layer and the Italian seasoning.

Beat the egg and water in a small bowl. Roll the puff pastry into a log, brush the egg mixture over the empty inch left at the top of the dough and then finish rolling, sealing the egg washed inch with the roll.

Cut the puff pastry log into 16 slices.

Note: I started cutting in half, and continued cutting each half in half until I had 16 slices. Using a serrated knife works best, a flat knife may flatten the bites.

Spray a baking sheet with nonstick cooking spray and carefully transfer each slice to a baking sheet (or you may need two baking sheets depending on size). I had the best luck using the knife to hold half of one side against my hand when transferring.

Note: Picture example in post above.

Brush the sides and tops of each slice with more egg, then top with parmesan cheese and kosher salt.

Note: You will most likely have lost some cheese while transferring them to the baking sheet, top them with any cheese that's leftover.

Bake in a 400 degree oven for 12 to 15 minutes. Serve with marinara sauce for dipping.