In a large skillet over medium heat, cook the sausage until browned and crumbly, breaking it up as it cooks. It should reach 160°F (71°C), or 165°F (74°C) for poultry sausage. Drain excess fat and set aside.

In a medium bowl, mix the cooked sausage with softened cream cheese until smooth. Stir in shredded cheese and a pinch of pepper to taste.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or grease it lightly. Open the cans of crescent dough and separate into triangles.

Place a spoonful (about 1-2 tablespoons) of the sausage and cream cheese mixture in the center of each triangle. Roll up from the wide end, tucking in the sides to enclose the filling.

Place the rolled crescents seam-side down on the baking sheet. Bake for 10-12 minutes, or until golden brown and puffed.

Let the crescents cool for a few minutes before serving.