• Start by preheating your oven to 375°F and lining a large sheet pan with parchment paper or aluminum foil sprayed with nonstick cooking spray.
• Cook your sausages as per package recommendations. If precooked, you can skip this, or just warm them up for a few minutes in a pan or in the oven. Let cool.
• Whisk together the eggs and cream, adding a little pinch of salt and pepper for flavor.
• Preheat a nonstick pan, or other skillet, over medium low heat. Add all but about 2 tablespoons of your egg into the pan. Reserve the remaining egg for an egg wash.
• Cook the eggs until they are just set. They should still look a bit wet and shiny as they will cook more in the oven. Let cool.

Using a crescent dough sheet

• Use a pizza cutter, or a sharp knife, to cut your crescent dough into 8 equal-ish squares.
• Place a half a slice of cheese, a couple tablespoons of egg, and a sausage onto a piece of crescent dough. Wrap them up, crossing the corners over each other on top. Press the top flap down to seal.

Using individual crescent roll triangles

• Start by unrolling the crescent rolls and cutting along the perforated lines to separate the individual triangles of dough.
• Place a folded half slice of cheese, a couple tablespoons of egg, and a sausage onto the fat end of a crescent roll triangle.
• Roll it up over the fillings and either tuck the end under or press it onto the top of the roll.

All sausage crescent rolls

• Place all of the sausage crescent rolls on the baking tray and brush with the reserved egg.
• Sprinkle with poppy seeds, pretzel salt, sesame seeds, or everything seasoning... or just salt and pepper.
• Bake at 375°F for 12 to 15 minutes, or until golden brown. Let cool for a few minutes, and then enjoy.
• These are delicious just the way they are or dipped in ketchup or homemade ranch dressing.