2Brown sausage in medium skillet on low-medium heat. As soon as it starts to brown add chopped onions, chopped mushrooms, garlic salt, onion powder and pepper. Brown until onions are translucent and no pink shows in the meat. Drain off the grease.
3Transfer into a medium sized bowl. Add cream cheese to the warm sausage mixture and mix well.
4Unroll the crescents separately and place about 1-2 tablespoons of the sausage mixture onto the large end of the crescent. Roll up the crescent being careful not to let the sausage mixture spill out. Place on an ungreased cookie sheet. Finish the rest of the crescents, making sure to use just enough of the sausage mixture to make all 16 rolls. Bake for 15-20 minutes or until a deep golden brown.