In a large saucepan, heat the vegetable oil over medium heat until it’s hot and shimmering. Add the minced garlic and cook for 2 to 3 minutes, until it begins to develop color.
Add the ground breakfast sausage and continue sautéing until browned and cooked through, about 8 minutes. Drain any excess fat, then transfer the sausage to a mixing bowl. Stir in the cream cheese until well combined. Season with kosher salt and black pepper, adjusting the amounts as needed since some sausages are already well-seasoned. Chill the mixture in the refrigerator for 15 to 20 minutes, until it reaches room temperature.
Lay out a large sheet of plastic wrap on your countertop or a large cutting board, then unroll the crescent roll dough onto the center of the plastic wrap.
Spread the sausage mixture evenly over the dough, leaving a ½ inch strip along one long side free of filling to seal the roll later. Sprinkle the shredded cheddar cheese and minced green onion evenly over the sausage layer.
Using the plastic wrap to help guide it, begin rolling the dough up from the long edge into a log. Moisten the bare strip of dough with a little water, then complete the roll and pinch the seam to seal tightly. Wrap the log securely in the plastic wrap and place it in the freezer for about 20 minutes, or until firm enough to slice cleanly.
While the dough chills, preheat your oven to 375 degrees Fahrenheit.
When the log is firm, slice it into 8 equal pieces and arrange them on a parchment-lined baking sheet, spacing them well apart to allow for expansion.
Bake in the preheated oven for 15 to 17 minutes, or until the rolls turn golden brown.