Lay the first sheet of puff pastry out on a clean surface and roll it out a little to be roughly 9 x 11. Evenly distribute half of the goat cheese, half of the prosciutto and half of the sun-dried tomato across the sheet. Season it with a pinch of the garlic powder and seasoned salt. Working with the short ends, fold them in halfway toward the center. Fold them halfway again so that they meet in the center. Bring one side over onto the other side and press them together. Repeat the process with the other sheet of dough and the other halves of the ingredients.

Chill the two rolls for an hour in the refrigerator to firm the puff pastry back up again. Then when it almost done chilling pre-heat the oven to 400 and line two sheet trays with silicone mats. Take the rolls out and slice them into roughly 1/2 inch slices that look like cute little elephant ears. Be sure to use a really sharp knife that can easily cut cleanly through the roll. Lay them out on the sheet trays and bake them for about 20 minutes. The puff pastry should become crisp and golden. Let them cool for a minute and serve warm immediately!