Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a skillet over medium heat, cook sausage, diced onion, and garlic until the sausage is browned and crumbly and the onion is softened, about 7–8 minutes. Drain excess fat as needed.

Stir in Italian seasoning, salt, and pepper. Remove from heat and let cool slightly.

On a lightly floured surface, unfold one puff pastry sheet and roll gently to a 10×12‑inch rectangle.

Spread half of the cooled sausage mixture evenly over the pastry, leaving a ½‑inch border. Top with half of the cheeses.

Starting at one long edge, tightly roll the pastry into a log. Brush the edge with egg wash to seal.

Repeat with the second sheet, sausage mix, and remaining cheese.

Slice each log into 12 even rolls with a sharp knife. Place them cut‑side up on the prepared baking sheet about 1 inch apart.

Brush the tops with egg wash.

Bake for 18–22 minutes, until puffed and golden brown.

Let cool 5 minutes before serving warm.