In a medium skillet set over medium heat, brown the sausage & crumbling it as it cooks. Once the sausage has been cooked, crumbled, and browned completely- drain it of excess grease.
Return the sausage to the skillet & add the cream cheese, stirring until the mixture's creamy with the cream cheese evenly mixed in.
Set the sausage & cream cheese mixture aside, and let it cool completely.
Working with one crescent roll tube at a time, pop open the tube and then roll the dough out flat in one piece onto a cutting board.
Gently press all the seams together to seal, creating one large rectangular sheet of dough.
Spread half of the sausage & cream cheese mixture evenly down the center of the dough, lengthwise, so that it forms a log lengthwise down the middle.
Roll the dough up lengthwise, like a jelly roll, and then tuck the ends under and carefully transfer it to a non stick baking sheet. Repeat for the second roll.
Using a silicone brush, brush each roll evenly with the egg wash. Then sprinkle the poppy seeds evenly out over top.
Bake at 375° for 15 minutes, or until the dough is golden brown and puffed.
Let the rolls rest for 1-2 minutes, then using a sharp knife- slice into individual servings and enjoy.