Add the rest of the dough ingredients.
Mix on low speed with dough hook and mix until all the ingredients are combined then increase the speed to medium speed. Knead until the dough is smooth and elastic about 8-10 minutes. Place in a greased bowl, or just grease the mixer and place the dough in it. Cover with a clean towel, and place in a warm place to double in size about 45-60 mins.
Tip: you can warm your oven for about 1 minute turn it off and place the bowl to fasten the process.
If you don't want to make the dough yourself you can get store-bough crescent roll dough can and start from next step.
Melt butter in a non-skillet pan on medium heat and cook eggs, stir with a spatula until the egg is almost done, you still want your egg soft since you're still going to bake. Sprinkle chopped onion and set aside.
Take a piece and place cheese (if you’re using slices cut into 2 and use half), about a teaspoon of cooked egg, and a turkey sausage link (you don't want to overfill the dough for easy roll ups) then roll forward to the tip of the dough then place in the baking sheet.
The tip of the dough could rolled out a little bit more if you desire. You can cut up your dough in a rectangular shapes if you don’t want to use the crescent shape. Repeat the process until you’re done with the dough.
If you desire, brush the top with butter immediately after bringing them out of the oven.
Allow to cool down.