Sausage and Cream Cheese Crescent Rolls

In a skillet over medium-high heat, cook and crumble the breakfast sausage until no longer pink.

Drain the excess grease from the cooked sausage. A paper towel-lined plate works well for this.

In a medium bowl, combine the cream cheese and the drained sausage. Mix until well combined.

Stir in the shredded cheddar cheese.

Preheat your oven to 375°F and line a baking sheet with parchment paper.

Unroll one can of crescent dough onto a work surface. Pinch the perforated seams together to form a single rectangle.

Spread half of the sausage and cream cheese mixture evenly over the dough, leaving a small border.

Tightly roll the dough into a log, starting from one of the long sides.

Using a sharp knife, slice the log into 1-inch thick pinwheels.

Place the pinwheels on the prepared baking sheet.

Repeat the process with the second can of crescent dough and the remaining filling.

Bake for about 12 minutes, or until the rolls are golden brown.