Preheat the oven to 375 degrees and grab a muffin pan.
Open the crescent roll package and lay the dough out on a cutting board. Press the perforations to seal them and create 1 large rectangle. Use a pizza cutter or knife to cut the rectangle into 12 squares. Place 1 square into the bottom of each muffin cup. Set aside.
Heat some oil in a non-stick skillet over medium heat. Add the vegan sausage and break apart into bite-sized pieces. Cook until browned - approx. 5 minutes. Remove from the heat.
Combine the cream cheese, jalapeño, garlic salt & pepper in a bowl. Set aside.
To each dough-lined cup, add a spoonful of cream cheese, sausage and cranberry sauce - you may have some cream cheese leftover. Place in the oven and bake for 12-15 minutes, or until the dough is golden. Remove from the oven and allow to cool for 5 minutes.
Plate the muffin cups and drizzle with agave. Serve warm or at room temperature.
*There are many brands that sell vegan-friendly crescent rolls - just be sure to check the label before purchasing.