Defrost the puff pastry according to package directions. This usually takes about 40 minutes at room temperature, but you can speed it up slightly by leaving the box on the counter while you prepare the filling.

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

In a large mixing bowl, combine the sausage, breadcrumbs, 1 egg, parsley, thyme, garlic powder, onion powder, salt, and pepper. Use your hands or a spoon to mix until everything is evenly incorporated. Divide the mixture into six equal portions and set aside.

On a lightly floured surface, unfold the puff pastry sheets and gently roll them out with a rolling pin. You don’t need them to be much thinner—just enough to create a bit more surface area. Cut each sheet into three long rectangular sections.

Place one portion of the sausage filling down the center of each rectangle, shaping it into a log. Leave about an inch of pastry on either side. Fold the pastry sides over the sausage, pinch to seal, and pat down gently to flatten slightly. Repeat with the remaining sausage and pastry.

Cut each long sausage roll into six equal portions, about 2 inches long. Use a sharp knife to pierce the top of each roll twice—this allows steam to escape and keeps the pastry crisp.

Whisk the remaining egg with 1 tablespoon of water to create an egg wash. Brush the tops of the rolls with this mixture to give them a golden, glossy finish when baked. Arrange the rolls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 20 minutes, or until the pastry is puffed and golden brown.

Let the sausage rolls cool slightly before serving. They’re delicious warm, but they’re just as good at room temperature—perfect for parties and buffets.