In a large saucepan, heat the oil over medium heat until hot and it starts to shimmer. Add in the garlic and cook for 2 to 3 minutes until it starts to develop color.
Add in the sausage and continue sauteing until browned and cooked throughout, about 8 minutes. Drain away the excess oil and add the sausage to a mixing bowl. Mix the cream cheese into the sausage. Season with the salt and pepper, as needed. You may not need the full amount if your sausage is already heavily spiced. Let the mixture cool in the refrigerator until it is room temperature, about 15 to 20 minutes.
Lay out a large rectangle of plastic wrap on the counter or a large cutting board, then unroll the dough onto the middle of the plastic.
Spread the sausage mixture evenly over the surface of the dough, leaving a ½ inch strip along one long side, which will be used to seal at the end.
Sprinkle the cheddar cheese and green onion evenly over the surface.
Begin rolling the dough up along the long edge into a log, using the plastic wrap to help guide it along the way. Moisten the edge of the dough that was left bare with a little water, then finish rolling into an even log, pinching along the seam to seal completely.
Wrap tightly in the plastic wrap and put in the freezer until it has firmed up enough to slice cleanly, about 20 minutes.
While the dough is chilling in the freezer, preheat the oven to 375 F.
Once the dough has firmed up, cut into 8 equal slices and arrange on a parchment lined sheet pan, leaving plenty of space in between for them to expand.
Bake for 15 to 17 minutes until they are golden brown.