Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cook the breakfast sausage in a skillet over medium heat for 7 to 10 minutes, breaking it into small crumbles, until fully browned and no pink remains. Drain the excess grease thoroughly.

Stir the softened cream cheese into the warm sausage until the mixture is evenly combined. Mix in cheddar cheese, garlic powder, or black pepper if using.

Unroll the crescent dough into a rectangle. If using perforated crescent rolls, press the seams together before adding the filling.

Spread the sausage and cream cheese mixture evenly over the dough, leaving a small border around all edges.

Roll the dough tightly from one long side into a log. Wrap and refrigerate for 15 to 30 minutes, or freeze for about 10 to 15 minutes, until firm enough to slice neatly.

Cut the chilled log into approximately 1/2-inch slices and arrange them cut-side up on the prepared baking sheet.

Bake for 12 to 18 minutes, watching for puffed dough and a golden-brown surface. Serve warm.