Add chopped onion and saute for 2-3 minutes, until onions are softened and slightly opaque.
Add the sauteed onions in a bowl with the sausage, 2 eggs, cheese, pepper, salt, cayenne pepper, and garlic powder and mix to combine.
Roll the dough into a large rectangle, roughly ¼" - ½" thick. Trim the rough edges and cut the rectangle into two separate rectangles.
Line each of the dough strips lengthwise with the sausage mixture.
Brush the edges with beaten egg and roll the sausage in the dough.
Cut each roll into ten pieces, place them on a parchment-lined baking sheet, and brush the tops with more egg wash.
Bake for 20 minutes at 400F.
Serve with your favorite dipping sauce, and enjoy :)
Video
Notes
If the sausage mixture becomes too soft or sticky to work with, you can briefly chill it in the refrigerator to firm it up. This makes it easier to handle and shape inside the pastry.
While you want a generous amount of filling in your sausage rolls, avoid overfilling them. This can make your sausage rolls challenging to seal, and the filling may ooze out during baking.
Make your sausage rolls a consistent size so they bake evenly. Use a ruler or a template to cut your pastry into equal-sized portions.
When using a store-bought pastry dough, ensure you follow the recommended baking temperature and time for your pastry dough. Also, watch your sausage rolls in the oven to ensure they don't overbake and become too dry.