Preheat oven to 400 F.

In a large skillet over medium high heat, cook the sausage until its browned and fully cooked, breaking it up into small pieces as it cooks.

Once fully cooked, move sausage to a plate lined with a paper towels to absorb excess grease, and to cool. Use a paper towel to wipe out some of the grease out of the skillet, leaving some behind.

Add the chopped carrots, onion and celery to the skillet. Sauté until the carrots are softened. Add additional olive oil if needed. Transfer mixture to a large bowl to cool.

Add in the chopped bacon and cook until browned. Move to a plate lined with a paper towel to absorb excess grease.

Combine all to make the filling: Into the bowl with the carrot, onion, celery mixture, combine the cooked sausage, cooked chopped bacon, bread crumbs, egg and chopped herbs and seasonings. Mix to combine. (Can add 1/4 cup water to mixture if additional moisture is needed for the bread crumbs).

Working one puff pastry sheet at a time. Cut the sheet in half and add a line of the filling down the center of each half, about 1/2 cup of the filling mixture (more or less filling can be added depending on how full you want them).

Mix up the egg and milk for the egg wash. Whisking well to combine.

Brush one long side of the puff pastry with the egg wash and roll the puff pastry over the mixture to press into the other side, connecting the two sides of the puff pastry together, making the shape of a sausage roll.

Cut the long roll in half in the center to make two. Repeat these steps with more of your sausage roll filling and the other sheet of puff pastry. You should end up with 8 individual sausage rolls.

Add all the sausage rolls to a sheet pan lined with parchment paper. Brush all with the egg wash, and sprinkle with everything bagel seasoning.

Bake at 400° F for 20-25 minutes or until the puff pastry is golden. Serve warm with your favorite marinara sauce.