Preheat oven to 425 degrees. Line one large sheet pan with parchment paper. Set aside.
In a medium bowl mix together sausage, bread crumbs, 1 egg, parsley, garlic powder, onion powder, thyme, black pepper, and salt. Divide into 6 equal parts in bowl. Set aside.
On a floured work surface or on a piece of parchment unfold one pastry dough sheet (remove any paper) and roll thin with a rolling pin. (Just a little bit.) Cut 3 strips (use the fold lines as a guide) and separate.
Take 1/6 of the meat mixture and start rolling it in your hands to make a log shape. Place on one of the pastry dough and shape until it fits from one in to the other end in a long log shape.
Bring one long side of pastry dough over the mixture. Bring other long side of pastry dough over the mixture. Seal both edges together. Roll over until sealed long edge is on bottom. Repeat with other 2.
Trim off ends. Cut log shape rolls into 2 inch equal parts. (Should make 5-6 equal parts for each roll. Take the knife and cut 2 slits into all of the 2 inch rolls to create venting holes. Place them on a lined sheet pan 2 inches apart.
In a small bowl whisk together 1 TBS water and 1 egg until frothy. Baste each roll. Place sheet pan of rolls in preheated oven for 20 minutes or so until pastry is puffed and tops are golden. Sausage should be cooked through.
Serving on a serving platter with a small bowl of favorite dipping sauce.
