Defrost the puff pastry according to package directions.

Preheat the oven to 425 degrees F.

Line a large baking sheet with parchment paper, and set it aside.

In a bowl, mix together the sausage, bread crumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt, and pepper.

Section the mixture off into 6 equal portions, and set aside.

On a floured surface, unfold the pastry dough and gently roll it out so it gets a little thinner, then cut it into 3 long rectangle sections.

Place sausage mixture down the center of each section, leaving an inch or so of pastry on either side.

Bring the sides together and pinch to seal, then pat down slightly. Repeat with remaining sausage and dough.

Cut each log into 6 equal portions about 2 inches long and then pierce the top with a knife 2 times to create vent holes.

Place sausage rolls 2 inches apart on the prepared baking sheet seam-side down

In a small bowl, whisk together an egg and water, then brush on the tops of the sausage rolls and bake in the oven for about 20 minutes (until pastry is puffed and tops are golden).