1 pound fresh, ground spicy pork sausage
1 (8 ounce) package cream cheese
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon poppy seeds

Preheat oven to 350 degrees. In a medium skillet, lightly brown sausage and
drain. While sausage is still hot, add cream cheese and stir until cheese is
melted and mixture is creamy. Cool completely. Separate crescent rolls and
arrange into two rectangles. Form log of sausage mixture lengthwise down
center of each rectangle. Fold over the long sides of pastry to cover
sausage log. Place on ungreased cookie sheet, seam down. Brush with egg
white and sprinkle with poppy seeds. Bake 20 minutes until crust is golden.
When completely cooled, slice into one and one-half inch slices.

More at http://homeandhouseaffairs..com/2013/12/sausage-cresent-rolls.html