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In a medium skillet over medium-high heat, heat oil. Cook sausage, breaking up with the back of a wooden spoon or a fork, until crumbly and no longer pink, about 6 minutes. Add bell pepper and cook, stirring, until just softened, about 3 minutes. Transfer to a plate and let cool 10 minutes.
Meanwhile, in a small bowl, mix cream cheese, cheddar, garlic, and salt until combined.
On a work surface, roll dough to a 13" x 5" rectangle. Pinch seams together on both sides. Using an offset spatula, spread cream cheese mixture over dough, leaving about a ¼" border on all sides. Sprinkle sausage mixture over, lightly pressing into cream cheese to keep any pieces from falling out when rolling.
With a long side facing you, tightly roll dough away from you into a log. Arrange seam side down on a parchment-lined baking sheet. Freeze 20 minutes.
Arrange racks in upper and lower thirds of oven; preheat to 375°. Cut log into ½" rounds. Arrange rounds cut side down on 2 parchment-lined baking sheets, spacing 1 ½" to 2" apart.
Bake pinwheels, rotating sheets front to back and top to bottom halfway through, until dough is golden brown and puffy on top, about 20 minutes.