Preheat the oven to 400°F (200°C).

Wash and finely chop your selected vegetables.

In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, garlic powder, onion powder, Italian seasoning, and a sprinkle of salt and pepper.

Roll out the puff pastry to a thickness of about 1/8 inch and cut into 4x6 inch rectangles.

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

Brush with egg wash and place seam-side down on a lined baking sheet.

Bake for 25 minutes until golden brown and crispy.

Cool on a wire rack for 5 minutes before serving.