In a medium skillet over medium-high heat, heat olive oil. Add the onion and garlic; cook, stirring frequently, about 3 minutes.
Stir in the rosemary, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Remove from heat; set aside to cool.
Place the turkey breast inside a large zip lock bag. Pound until it’s nice and flat (about 3/4 – 1 inch thick).
Sprinkle turkey with remaining salt and pepper.
Spread the goat cheese down the center of the turkey. Add the onion and rosemary mixture, cranberry sauce, wild rice and bacon.
Roll up the turkey to enclose the filling as well as you can. Heat oven to 400°F.
On parchment lined baking sheet, roll puff pastry to a 15 x 10 inch rectangle.
Place the stuffed turkey breast in the center of the puff pastry. With a sharp knife, cut horizontal slits (about 1 inch apart) on the edge of each side of the pastry dough.
Fold each piece over the turkey breast and continue until the turkey breast is completely covered. Tuck the edges of the both sides in and pinch them well. Brush the puff pastry with the beaten egg.
Place in the oven and cook for 70 minutes or until your meat thermometer reads 180 degrees.
Let stand 10 minutes before cutting.
Serve with extra cranberry sauce on the side.