Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a bowl, combine the ground turkey/chicken, 1 egg, grated onion, garlic powder, Dijon, smoked paprika, thyme, salt, and pepper. If the mixture feels very wet, mix in the breadcrumbs or oat flour.

On a lightly floured surface, roll out the puff pastry to smooth seams and slightly thin it. Cut the sheet into two long rectangles.

Divide the meat mixture in half. Shape each half into a long log down the center of each pastry strip.

Beat the remaining egg with a splash of water. Brush one long edge of each pastry strip with egg wash.

Roll the pastry over the filling to seal, placing the seam side down. Gently press to secure, then chill the logs in the freezer for 10 minutes for cleaner slicing.

Slice each log into bite-size pieces, about 1 to 1.5 inches wide. Arrange on the prepared baking sheet, leaving space between each roll.

Brush tops with egg wash and sprinkle with sesame or poppy seeds if using. Cut a small slit on top of each roll to vent steam.

Bake for 18–22 minutes, or until pastry is puffed and golden and the filling reaches 165°F (74°C) internally.

Cool for 5 minutes. Serve warm with ketchup, mustard, or Greek yogurt dip.