Pork sausage – 1 pound. Cream cheese, softened – 8 ounces. Refrigerated crescent roll dough – 2 cans (8 ounces each). Garlic powder – 1/4 teaspoon. Garlic powder – 1/4 teaspoon. Onion powder – 1/4 teaspoon. Black pepper – 1/4 teaspoon. Cheddar cheese, shredded (optional) – 1/4 cup. Egg, beaten – 1.Preheat oven to 375°F (190°C). Cook sausage in a skillet over medium heat until browned and crumbled. Drain excess fat. Combine cooked sausage, cream cheese, garlic powder, onion powder, and black pepper in a bowl. Mix well. Stir in cheddar cheese if desired, Unroll crescent dough into triangles. Place a spoonful of sausage mixture on the wide end of each triangle. Roll up crescents, pinching edges to seal. Place crescents on a parchment-lined baking sheet. Brush tops with beaten egg. Roll up crescents, pinching edges to seal. Place crescents on a parchment-lined baking sheet. Brush tops with beaten egg. Bake for 12-15 minutes, or until golden brown. Let cool slightly before serving
