Preheat the oven to 375 degrees F. Lightly grease two mini muffin tins or a standard muffin tin if you prefer larger pastry cups.

In a skillet over medium heat, cook the ground sausage until browned and crumbly. Drain off any excess grease, then let it cool for a few minutes.

In a mixing bowl, stir together the cooked sausage, softened cream cheese, and shredded cheddar until evenly combined into a thick savory filling.

Unroll the crescent dough and separate it into rectangles by pinching the perforations closed. Cut the dough into 24 even squares, then gently press each square into the muffin cups to form little shells.

Spoon the sausage mixture evenly into the dough-lined cups, filling each one generously.

Bake for 12 to 15 minutes, or until the pastry is puffed and deep golden brown.

Let the cups cool in the pan for 5 minutes before lifting them out and serving warm.