Remove the crescent dough from its can and lay it out as a single, unbroken sheet. Seal the perforations by gently pressing the edges together, creating a uniform dough layer. Distribute the sausage evenly over the dough, spreading it to cover the surface completely. Beginning with one of the longer sides, carefully roll the dough and sausage into a tight spiral log. Chill the roll in the refrigerator overnight or until it becomes firm enough to slice cleanly. Once chilled, cut the log into 1/2-inch thick slices and arrange them on a baking sheet. Bake in a preheated oven at 375°F for 12 to 18 minutes, or until golden and fully cooked through.