In a skillet over medium-high heat, add 1 pound of bulk pork sausage. Cook for about 10 minutes, breaking it apart with a spatula, until the sausage is browned and crumbly. Drain excess grease and set aside to cool slightly.

Unroll the refrigerated crescent roll package onto a lightly greased sheet of wax paper. Pinch the seams together to create a solid sheet of dough. Preheat oven to 375°F.

Spread half of the cream cheese evenly over the prepared dough, leaving about a 1/2-inch border. Sprinkle half of the cooked sausage on top, followed by half of the shredded cheddar cheese.

Using the wax paper for assistance, carefully roll the dough lengthwise into a tight log shape. Wrap the log in plastic wrap to help maintain its shape.

Place both wrapped logs in the refrigerator and let them chill for at least 1 hour to firm up.

After chilling, remove the logs from the refrigerator and unwrap them. Using a sharp knife, slice each log into 1/2-inch thick pinwheels and arrange them on a lined baking sheet.

Place the baking sheet in the preheated oven and bake the Sausage Pinwheels for 10-15 minutes until golden brown and cheese is bubbly.

Allow the pinwheels to cool for a few minutes before transferring them to a serving platter. Serve warm with your favorite dipping sauce.