Preheat your oven to 375°F (190°C).

Cook the breakfast sausages in a skillet over medium heat for about 8-10 minutes, turning occasionally until browned and cooked through. Remove from heat and let cool slightly.

Open the can of crescent roll dough and unroll it onto a clean surface. Separate the dough into triangles along the perforated lines.

At the wide end of each triangle, place a small amount of shredded cheese.

Take a cooked sausage and place it on top of the cheese at the wide end of each triangle. Roll the dough around the sausage, starting from the wide end and rolling towards the point.

In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the wrapped sausages with the egg wash.

Place the wrapped sausages seam-side down on a baking sheet lined with parchment paper.

Bake in the preheated oven for 12-15 minutes, or until the dough is puffed and golden brown.

Remove from the oven and let cool for a few minutes before serving.

Serve warm with maple syrup for dipping.