In a large sauté pan over medium heat, cook the turkey sausage until fully browned. Remove the sausage from pan, and place onto plate to set aside.
In a medium bowl, whisk together three eggs.
Melt butter in same sauté pan that you used to cook the turkey, then add jalapeño. Cook for 2-3 minutes, or until the jalapeño starts to become translucent
Add eggs, and also add a pinch of salt, pepper, and garlic powder. Scramble eggs until they are about halfway cooked, then add the turkey sausage back into the pan to finish scrambling the eggs.
Roll out the crescent rolls onto a flat surface. Divide each one into it's own individual crescent roll.
On the largest part of the crescent roll, spoon 1-2 tablespoons of the turkey and egg mixture. Top each mound of turkey and egg with a sliver of mozzarella; just enough to cover the turkey and egg.
This is where you have to get creative! Rather than rolling it up like a crescent, you're going to make a pocket!
Pinch the sides together to seal in the meat, eggs, and cheese. Use the longer part of the crescent roll to wrap around the entire pocket and seal any small openings.
Truly, this is a work of art. Just do it a couple of times and you'll get the hang of it!