Sausage Cream Cheese Crescents

1 lb (450 g) breakfast sausage (pork or turkey)
1 (8 oz / 225 g) package cream cheese, softened
2 (8 oz) cans refrigerated crescent roll dough
¼ tsp garlic powder (optional)
¼ tsp black pepper
Optional: chopped green onions or a pinch of crushed red pepper for a little kick

Cook the Sausage
- In a large skillet over medium heat, cook the sausage until browned and crumbly (about 5–7 minutes).
- Drain excess grease.
Add Cream Cheese
- Reduce heat to low, then add the softened cream cheese to the skillet.
- Stir until melted and well combined with the sausage.
- Mix in garlic powder, black pepper, and any optional seasonings.
- Remove from heat and let the mixture cool slightly (so it’s easier to handle).
Prepare the Crescents
- Preheat oven to 375°F (190°C).
- Unroll crescent roll dough and separate into triangles.
Fill and Roll
- Place a spoonful (about 1–2 tbsp) of the sausage mixture on the wide end of each triangle.
- Roll up toward the narrow end, enclosing the filling.
- Place rolls on a parchment-lined baking sheet, point side down.
Bake
- Bake for 11–13 minutes, or until golden brown and puffed.
Serve
- Let cool for a few minutes before serving — filling will be hot!
- Serve warm with dipping sauces if desired.

To prep ahead: Cook the sausage mixture up to 2 days ahead; store in the fridge until ready to assemble.
To freeze: Bake, cool completely, and freeze. Reheat in the oven or air fryer at 350°F for about 8–10 minutes.