In a large skillet over medium heat, I cook 1 lb breakfast sausage, breaking it up with a spatula, until browned and fully cooked (about 6–8 minutes). I drain excess fat and let it cool slightly for these creamy sausage snacks.

In a mixing bowl, I combine the cooked sausage, 8 oz softened cream cheese, ½ cup shredded cheddar (if using), ½ tsp garlic powder (if using), and ¼ tsp black pepper. I stir until smooth, creating a creamy filling for these flaky sausage pastries.

I preheat the oven to 375°F (190°C). I unroll 1 can of crescent roll dough and separate it into 8 triangles, laying them on a parchment-lined baking sheet for easy cleanup of these Sausage Cream Cheese Crescents.

I place 1–2 tbsp of the sausage mixture on the wide end of each dough triangle. I roll from the wide end to the point, tucking the filling inside to form neat cheesy sausage rolls, placing them seam-side down.

I bake for 12–15 minutes until the crescents are golden and flaky. I sprinkle with ¼ tsp dried parsley (if using) for a pop of color on these creamy sausage snacks.

I let the crescents cool for 2–3 minutes, then serve warm, enjoying the savory, creamy goodness of these flaky sausage pastries.