Brown the sausage in a large skillet breaking it up into small pieces. As the ground sausage cooks add the onion powder, salt, and pepper. Once all the sausage is no longer pink and is cooked through drain the cooked ground sausage well in a colander. Set aside to cool.
While the sausage is cooling preheat the oven to 375 F. degrees and prepare the crescent roll dough.
Prepare a large cookie sheet or two 9x13 inch baking sheets by lining with parchment paper.
Cut four pieces of parchment paper that are about 12 by 16 inches long. Lay one piece of parchment paper down on the counter or a cutting board.
Open the crescent roll packaging and place the starting end of the crescent roll dough two inched from one edge of one piece of parchment paper.
Carefully, without splitting the perforated edges of the crescent roll dough unroll the crescent roll onto the parchment paper. If any of the individual crescent rolls have separated gently pull the perforated edges back together.
Pinch the seams of the perforated edges of each crescent roll together sealing the dough together. Tap each seam with your finger to smooth out the edges.
Place a piece of parchment paper over the top of the crescent roll dough and rub your hand over it to smooth it out.
With a rolling pin roll the dough into a 12 x 8-inch rectangle. Flip the parchment covered crescent dough over without disturbing the parchment paper and gently roll the rolling pin over the dough to smooth the opposite side of the dough.
Gently peel the top layer of parchment paper off and pinch together any seams that have not sealed together.
Place the parchment paper back over the dough. Slide the dough onto a cookie sheet and chill in the refrigerator 10 minutes. Repeat with the other roll of Crescent rolls.
After about ten minutes remove one baking sheet of crescent dough from the refrigerator, place it on your work surface and peel the top layer of parchment paper off.
Trim the edges with a sharp knife so that they are even.
With a sharp knife, cut into 6 rows by 4 rows to make 24 squares. Set aside.