Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.

Heat olive oil in a skillet over medium heat. Add the onion and sauté until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Add the minced meat to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink. Season with paprika, oregano, black pepper, and salt. Let the mixture cool slightly.

Roll out the puff pastry sheet on a lightly floured surface. Spread the cooled meat mixture evenly over the pastry, leaving about 1 inch (2–3 cm) border around the edges.

Sprinkle the mozzarella and Parmesan (or cheddar) cheese evenly over the meat filling.

Starting from one long side, roll the pastry tightly into a log. Pinch the edges to seal and place the roll seam-side down on the prepared baking tray.

Brush the top with beaten egg to create a glossy, golden finish when baked.

Bake in the preheated oven for 25–30 minutes, or until the pastry is puffed up and deep golden brown.

Let it rest for 5–10 minutes before slicing. Garnish with chopped parsley and serve warm.