Heat the oven to 375 °F and line a baking sheet with silicone or parchment.

In a large skillet over medium heat, brown the sausage until no pink remains, crumble finely, drain on paper towels, and cool to room temperature.

Combine the cooled sausage with the shredded cheese in a mixing bowl.

Unroll the crescent dough and separate it into 16 individual triangles. Center an inverted 5-inch bowl on the prepared sheet; arrange the triangles around the bowl with the long edges overlapping at the bowl’s edge and the points radiating outward to form a sun-shaped ring. Remove the bowl once the ring is complete.

Evenly spoon the sausage-cheese mixture along the inner edge of the dough ring. Fold each triangle tip over the filling and tuck it underneath the ring to seal, continuing until the filling is fully enclosed. Brush the exterior lightly with egg wash if using.

Bake for 20 – 25 minutes until the crescent ring is a deep golden brown. Transfer to a wire rack and let it rest 5 minutes before slicing and serving.