Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line two baking sheets with parchment paper.

In a large skillet over medium heat, cook the pork sausage until browned and crumbled; drain all excess fat and set aside to cool slightly.

In a medium mixing bowl, combine the cooked sausage, softened cream cheese, and chopped green onions until the mixture is well incorporated.

Unfold the puff pastry sheets onto a lightly floured surface and flatten any seams with a rolling pin.

Spread half of the sausage mixture onto each pastry sheet in an even layer, leaving a 0.5-inch border on all sides.

Roll each pastry sheet tightly into a log, starting from the long side, and pinch the edges to seal the seam.

Using a sharp serrated knife, cut each log into 12 equal slices approximately 0.5 inches thick.

Place the slices onto the prepared baking sheets, spaced 1 inch apart.

Whisk the egg and water together in a small bowl to create an egg wash; brush the top and sides of each pinwheel.

Bake for 18 to 22 minutes, or until the pastry is puffed and golden brown.

Allow the pinwheels to rest for 5 minutes on the baking sheet before serving.