Savory Sausage and Cheese Crescent Ring

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2 cans (8 oz/225 g each) refrigerated crescent roll dough1 lb (450 g) breakfast sausage or mild Italian sausage1 small onion, finely chopped1 clove garlic, minced1½ cups shredded cheddar cheese½ cup shredded mozzarella cheese3 oz (85 g) cream cheese, softened1 teaspoon Worcestershire sauce½ teaspoon garlic powder½ teaspoon dried parsley¼ teaspoon black pepper1 egg, beaten, for brushing1 tablespoon sesame seeds, optionalFresh parsley for garnishInstructionsPrepare the filling: Heat a skillet over medium heat. Add the sausage and onion and cook for 6–8 minutes, breaking the sausage into small pieces, until browned and fully cooked. Add the garlic during the final minute. Drain excess grease.Make it cheesy: Reduce the heat to low and stir in the cream cheese, Worcestershire sauce, garlic powder, parsley, and black pepper. Mix until creamy. Remove from the heat and allow to cool for about 5 minutes, then stir in the cheddar and mozzarella.Shape the ring: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Separate the crescent dough into triangles. Arrange them in a circle with the wide ends overlapping in the center and the pointed ends facing outward, creating a sun shape.Add the filling: Spoon the sausage and cheese mixture evenly around the wide portion of the crescent dough.Close the ring: Bring each pointed end of dough up and over the filling, then tuck it underneath the inner edge. Some filling can remain visible between the strips.Bake: Brush the dough with beaten egg and sprinkle with sesame seeds if desired. Bake for 20–25 minutes, or until the crescent dough is puffed and deeply golden brown.Serve: Let the ring rest for 5–10 minutes before transferring it to a serving platter. Sprinkle with fresh parsley and slice into portions.Serving idea: Serve warm with honey mustard, ranch dressing, marinara sauce, or creamy sausage gravy for dipping.Tip: Make sure the cooked sausage mixture isn’t piping hot when you place it on the crescent dough. A slightly cooled filling helps keep the pastry flaky instead of becoming soggy.