Line 2 baking sheets with parchment paper.

Divide Rough Puff Pastry Dough in half. Roll half of dough into a 12-inch square (about ⅛ inch thick). (Wrap remaining dough in plastic wrap, and refrigerate until ready to use.) Transfer to one prepared pan. Mark a 1-inch border from edges. Evenly dock surface of dough inside perimeter with a fork. Refrigerate until dough is firm, about 20 minutes.

Position oven rack in bottom third of oven. Preheat oven to 425°F (220°C).

In a medium bowl, stir together Crescenza-Stracchino, thyme leaves, and garlic powder until smooth and well combined. Using an offset spatula, spread half of cheese mixture (113 grams) onto dough within border. Top with ½ cup (56 grams) provolone, and top with half of artichokes.

In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush onto border of dough. Sprinkle border with half of salt and half of pepper.

Repeat procedure with remaining dough, remaining cheese mixture, remaining provolone, remaining artichoke hearts, egg wash, remaining salt, and remaining pepper.

Bake, one pan at a time, until pastry is puffed and golden, 15 to 20 minutes. Garnish with salt, pepper, and thyme, if desired. Let cool on pan for 10 minutes; serve warm.