Sausage Rolls

Remove puff pastry from freezer and thaw for 15 minutes prior to starting this recipe.
Preheat oven to 400 degrees Cover baking sheet with parchment paper.
Brown the sausage in skillet over medium heat. When almost fully browned add the onion and cook 3-4 minutes. Remove from heat and drain any excess grease. Stir in breadcrumbs, Dijon mustard and parsley. Allow to cool for 15 minutes. Stir in egg and egg yolk. Mix remaining egg white with water in separate bowl.
Lay puff pastry sheets on a lightly floured surface. Using a pizza cutter cut sheets in half. Make a line of the sausage mixture down the length of the pastry puff leaving about 1 inch on both sides. Brush the length of the pastry that you are going to fold to with egg wash. Bring the dough up and over the sausage mixture. Fold down to seal the puff pastry. Brush tops and sides with egg wash.
Cut into equal sections that are about 1 – 1 1/2 inches wide. Bake for 18-20 minutes or until golden brown.