In a large skillet over medium high heat, crumble and brown the sausage until cooked through. Drain excess fat, I even put the cooked sausage between paper towels to absorb as much fat as possible.

Return sausage to pan over low heat and add in cream cheese and tomatoes. Break up cream cheese so it melts faster and stir until melted and combined. Let mixture cool to room temperature before making the crescents.

Preheat oven to 375 degrees. Roll out crescent roll dough (I suggest doing this one can at a time) and pinch seams together to form a rectangle. Place cooled dip over 2/3 of the dough as pictured, roll dough over itself to form a log. Cut until eight even pieces.

Place on baking sheet and bake for 11-13 minutes until golden brown. Serve and enjoy!