Get Ready
Heat your oven to 375 °F (190 °C). Line a baking sheet with parchment paper or give it a light coat of cooking spray—this keeps the crescents from sticking and speeds up cleanup.

Brown the Sausage
Over medium heat in a large skillet, break the sausage into pieces and cook until fully browned with no pink showing, about 5–7 minutes. Drain off any extra fat so your filling stays rich but not greasy.

Season and Cool Briefly
Transfer the cooked sausage into a bowl. Stir in the garlic powder, onion powder, and a few twists of black pepper. Let it rest for 5 minutes—this cool-down prevents the cream cheese from melting on contact.

Mix in the Cheese
Add the softened cream cheese to the sausage, and if you want a cheesier filling, fold in the shredded cheese now. Stir with a spatula or fork until everything is evenly blended into a smooth, creamy mixture.

Prepare the Dough
Gently unroll your crescent dough and separate it into eight triangles. On your prepared sheet, place about one generous tablespoon of the sausage-cheese blend at the widest end of each triangle.

Shape the Crescents
Roll each triangle from the wide base toward the pointed tip, tucking in the filling as you go. Give the ends a slight inward curve to form that signature crescent look.

(Optional) Glossy Finish
If you’d like a shiny exterior, beat one egg with a teaspoon of water and lightly brush each pastry before baking. This also helps any stray cheese adhere to the dough.

Bake to Perfection
Space the crescents about two inches apart and bake for 12–15 minutes, or until they’re puffed up and have turned a golden brown. For even coloring, rotate the pan halfway through the baking time.

Finish and Serve
Let the crescents rest on the sheet for 2–3 minutes after removing them from the oven. Garnish with chopped parsley or chives for a pop of color, then serve warm and enjoy.