Preheat your oven to 400°F (200°C).

Finely chop your mixed vegetables and set aside.

In a mixing bowl, combine vegetables with ricotta, half of the mozzarella, parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.

Roll out the puff pastry on a floured surface and cut it into 4x6 inch rectangles.

Spoon the filling onto one end of a pastry rectangle and roll it up, sealing the sides.

Place rolls seam-side down on a lined baking sheet and brush with egg wash.

Bake for about 25 minutes until golden brown and crispy.

Cool slightly for 5 minutes before serving.