Preheat the Oven to 400°F (200°C).

Wash, slice, and finely chop your selected vegetables.

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

On a lightly floured surface, unfold the puff pastry and cut it into rectangles measuring about 4x6 inches.

Spoon a generous amount of the filling onto one end of each pastry rectangle and roll it, sealing the edges.

Arrange the rolls on your lined baking sheet and brush the tops with egg wash.

Bake for 25 minutes or until golden brown.

Let cool for a few minutes before serving.