Instructions

• Preheat oven to 375°F (190°C).
• Crumble the 1 pound ground sausage into a skillet and cook over medium heat until no pink remains. Drain the fat from the pan and transfer the cooked sausage to a bowl to cool until it is no longer hot.
• In the same or a separate bowl, add the 8-ounce package of room-temperature cream cheese to the cooled sausage and mix until evenly combined.
• Unroll the package of crescent roll dough onto a clean, flat surface without separating the individual crescents. Press along the perforated seams to seal them and form one continuous rectangle of dough.
• Spoon the sausage-and-cream-cheese mixture evenly over the dough, spreading it across the rectangle.
• Starting at one long edge, roll the dough lengthwise into a log. Wrap the log in parchment paper and refrigerate for at least 20 minutes (or place in the freezer for about 10–15 minutes) until firm enough to slice easily.
• Unwrap the chilled log and cut into slices about 1/4 inch thick. Arrange the slices on a cookie sheet, leaving a little space between each.
• Bake for 13–15 minutes, or until the tops are golden brown. Remove from oven and let cool a few minutes before serving.