4 (8 oz.) pkg. crescent rolls
1 lb. mild sausage
3 eggs, lightly beaten
1/2 tsp. garlic powder
2 tsp. minced or dry parsley
1 tsp. salt
another egg, lightly beaten
1 lb. hot sausage
2 c. Swiss or Cheddar cheese, grated
pepper to taste

Line bottom of two 9 x 13-inch pans with dough from 2 packages of rolls. Sauté sausage in skillet. Drain well. Mix eggs with sausage and spread over dough in pans. Mix cheese with spices. Sprinkle over sausage. Cover with dough from 2 remaining packages of rolls. Brush egg over top of dough.

Bake at 350°F for 30 to 35 minutes. Cut into little squares. Serve warm or at room temperature. May be frozen and reheated if desired.

Yield: 48 or more.