Preheat your oven to 400°F (200°C) to achieve that perfect golden-brown color.

Heat 1 tablespoon of olive oil in a medium skillet and sauté ½ cup of diced onion and 1 minced garlic clove for about 5 minutes.

In a large mixing bowl, combine sautéed onion and garlic with 1 pound of sausage meat, 1 teaspoon of dried sage, 1 teaspoon of dried thyme, ¼ teaspoon of ground black pepper, and ¼ teaspoon of salt.

Roll out thawed puff pastry on a lightly floured surface to achieve a rectangular shape about ¼ inch thick.

Cut the pastry into long strips about 4 inches wide and place a spoonful of filling along one edge.

Roll the pastry tightly over the filling and seal the edges by pressing down.

Cut the rolls into pieces 2-3 inches long and brush the tops with a beaten egg.

Place the rolls on a baking sheet lined with parchment paper and bake for 20-25 minutes.

Allow rolls to cool slightly on a wire rack before serving.