• 1 pound bulk pork sausage
  • 2 (8 ounce) packages refrigerated crescent rolls
  • 1 (8 ounce) package cream cheese, softened
  1. Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, about 10 minutes; drain and discard grease.

  2. Spread dough from one package crescent rolls out onto a work surface; pinch perforations together to create a single sheet of dough. Spread 1/2 of the cream cheese over dough, leaving a 1/2-inch margin on each edge. Sprinkle 1/2 of the cooked sausage evenly over cream cheese. Starting at a long edge, roll dough around filling into a log; wrap in plastic wrap or parchment paper. Repeat to make and wrap a second roll. Refrigerate rolls until firm, at least 1 hour.

  3. Preheat the oven to 375 degrees F (190 degrees C).

  4. Remove rolls from the refrigerator and unwrap. Cut rolls into 1/2-inch-thick slices and place onto a baking sheet.

  5. Bake in the preheated oven until golden brown, 10 to 15 minutes.