Savory Sausage and Cheese Crescent Ring

Cook Meat: In a large skillet, cook the ground sausage (or beef) over medium heat. Crumble the meat as it cooks until no pink remains. Drain off any excess grease and set the meat aside.
Sauté Aromatics: Add the chopped onion to the same skillet (or use a fresh one with a little oil) and sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Combine: Return the cooked meat to the skillet. Add the softened cream cheese, milk, Italian seasoning, and red pepper flakes (if using). Stir well until the cream cheese is fully melted and all the ingredients are combined into a creamy filling.
Season: Taste and adjust seasoning with salt and black pepper. Remove from heat and let cool slightly.

Preheat Oven: Preheat your oven to $190^\circ\text{C}$ ( $375^\circ\text{F}$ ).
Arrange Dough: Unroll both cans of crescent dough. Separate the triangles. On a large, parchment-lined baking sheet, arrange the triangles in a circle (like spokes on a wheel), with the short ends overlapping slightly in the center and the points facing outwards. You should have a circular opening in the middle.
Spread Filling: Spoon the savory meat and cheese mixture onto the wide end of each crescent roll triangle, near the center ring of the dough. Keep the filling within the inner half of the dough.
Add Cheese: Sprinkle about half of the shredded cheese blend directly over the meat filling.

Fold: Take the outer point of each crescent triangle and fold it up and over the filling, tucking the point under the center of the ring (near the overlapping dough). The meat filling should peek out through the spaces, creating the classic “wreath” or “star” look seen in the photograph.
Egg Wash: Gently brush the entire surface of the exposed dough with the beaten egg wash. This gives the pastry its beautiful, deep golden shine.
Final Cheese: Sprinkle the remaining half of the shredded cheese blend over the top of the ring, specifically letting some fall into the openings over the meat.
Bake: Bake for 20-25 minutes, or until the pastry is puffed up, golden brown, and the cheese is melted and bubbling.
Garnish and Serve: Let the ring cool for 5 minutes. Garnish with freshly chopped parsley before transferring to a serving platter. Cut into slices (pulling apart the pre-cut crescent sections works well) and serve warm.