These are a Christmas tradition at our house.....
2 cans crescent rolls
2 lbs. bulk pork sausage (regular, hot, maple, sage, Italian or a combination)
2 cups finely shredded cheese
Lay out a sheet of waxed paper. Place crescent rolls end to end on paper pressing to close perforations. Press sausage into thin flat sections and lay evenly over the dough, sprinkle with cheese. Using the waxed paper, begin rolling from the long side (jelly roll fashion). Pinch to seal. Roll in waxed paper and refrigerate overnight. Next morning, slice with a serated knife, place on a baking sheet and bake at 350 degrees for about 20-30 minutes.