1. Preheat your oven to 375°F (190°C) for even baking.
2. In a skillet over medium heat, cook the breakfast sausage until browned, about 5-7 minutes. Drain excess fat and cool slightly.
3. In a mixing bowl, combine cream cheese, cooked sausage, and minced dried onion. Mix until smooth.
4. Unroll one sheet of crescent dough on a flat surface and flatten it slightly with a rolling pin.
5. Spread half of the cream cheese mixture over the crescent dough, leaving a small border around the edges.
6. Roll the dough into a tight log and repeat with the second sheet of dough and remaining filling.
7. Slice each log into 1-inch thick pinwheels, yielding about 12-15 pinwheels per log.
8. Place pinwheels on a baking sheet lined with parchment paper, spacing them apart. Bake for 12-15 minutes until golden brown.
9. Let them cool for a few minutes before serving. Enjoy warm or at room temperature!
