Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a large mixing bowl, combine the breakfast pork and sage sausage, sharp cheddar cheese, panko breadcrumbs, 1 egg, and 1 tablespoon of fresh thyme leaves. Mix thoroughly until evenly combined.

In a small bowl, whisk together the remaining egg and 1 tablespoon of water. Set aside.

On a floured surface, unroll one sheet of puff pastry and roll it into a large rectangle. Cut this rectangle in half lengthwise to create two strips. Repeat with the second sheet of puff pastry.

Divide the sausage mixture into four equal portions. Shape each portion into a long log and lay each log down the center of a puff pastry strip. Brush one side with Dijon mustard and the other side with the egg wash.

Carefully roll the puff pastry over the sausage logs, using the egg wash to seal the seam. Flip the rolls so the seam is on the bottom and make small slits on top for ventilation. Cut into approximately 1½-inch individual rolls.

Place the rolls seam-side down on the prepared baking sheet. Brush the tops with the egg wash and sprinkle with Everything but the Bagel seasoning.

Bake for 18 to 20 minutes or until golden brown and fully cooked.

Allow to cool slightly, transfer to a serving platter, drizzle with hot honey, sprinkle with extra thyme, and serve warm.