Cook sausage over medium heat until no longer pink and begins to brown. Spoon out onto plate lined with two paper towels to drain.
Discard most of grease from skillet. Add pepper, onion. Saute till tender. Add tomato, anise, Italian seasoning, basil and garlic powder. Heat through. Add sausage and toss to combine.
Meanwhile, combine egg and water; set aside.
Preheat oven to 400 degrees.
Unfold the puff pastry on a lightly floured board. Cut each piece in 1/2 lengthwise. Divide the sausage mixture over the 4 pieces of pastry; spread to short edges and to within 1/2 inch of the long edges.
Starting at a long edge, roll pastry tightly. Brush edge with edge with egg mixture; press to seal. Repeat with remaining pastry. Diagonally score top of each roll into 7 or 8 pieces with a knife.
Line baking sheet with parchment paper. Place pastry rolls seam side down on paper.
Bruh eash roll with egg mixture.
Bake 20- 25 minutes till golden brown.
Cool slightly; slice into serving pieces at previously scored lines.