Brown and crumble the sausage over medium heat in a large skillet until cooked through. Drain the cooked sausage on a plate lined with paper towels, wipe out the excess grease from the skillet.

Add the sausage back to the pan over medium-low heat, add the cream cheese and Rotel. Mix it all together until the cheese is melted and everything is combined.

Take off the heat and allow it to cool to room temperature.

Preheat the oven to 350°F.

On a clean work surface, working with one roll at a time, roll out the crescent dough sheet. Spread half of the cooled dip over the dough, leaving a ½ inch border around the edges. With one of the short ends facing you, roll the dough over itself to form a log.

Cut the log in half. Then cut the halves into halves. Finally, each section, cut into thirds. There will be 12 pinwheels per roll.

Place the rolls, cut side down onto parchment paper lined sheet trays about 3 inches apart. Bake for 12-17 minutes until golden brown. Serve immediately.