In a skillet, brown and crumble ground pork sausage. Drain excess grease.
Add cooked sausage to a medium-sized bowl. Dice jalapeño and add to the bowl. Then, add softened cream cheese. Stir to combine.
Lay a large piece of parchment paper on a large baking sheet. Place a bowl in the center.
Open the cans of crescent dough and unroll the dough. Separate into sections of 2. The sections should consist of two triangle pieces forming the shape of a rectangle.
Take each rectangle and place on opposite sides of the center bowl. Check to be sure each piece is touching the bottom of the bowl so the circle is equal.
Scoop sausage mixture evenly surrounding the bowl.
Cover the sausage mixture with half pieces of provolone cheese.
Remove the center bowl.
Grab the end of each crescent dough rectangle and fold it over the sausage and cheese towards the center.
Wrap the end under with each piece. Sprinkle ½ teaspoon black pepper on top.
Optional step: whisk together one egg with two tablespoons of water until mixed well. Then brush onto the top of crescent ring.
Bake for 25 minutes, or until golden brown.
Prepare the dip. In a small bowl, mix garlic, sour cream, green onion, ½ teaspoon black pepper, and cilantro.
Serve crescent ring with dip in the center.
Use 1 to 2 jalapeños depending on how much heat you enjoy. Keep seeds for an additional kick. We prefer to dice 2 jalapeños, keeping only the seeds from just one of the jalapeños so we get more jalapeño flavor and less heat.
The egg wash topping is optional in this recipe but it really adds a beautiful golden color to the crescent ring.
If you are sensitive to fresh garlic, just use a generous teaspoon of garlic powder.