1 lb. bulk pork sausage
1 (8 oz.) pkg. refrigerator crescent rolls
1 c. frozen loose pack hash brown potatoes, thawed
1 c. (4 oz.) shredded sharp cheddar cheese
5 eggs
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. grated Parmesan cheese

In skillet cook sausage until browned. Drain; set aside. Separate dough into 8 triangles. Arrange on ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form crust; seal perforations.

Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese; set aside. Beat together eggs, milk, salt and pepper in mixing bowl; pour over filling. Sprinkle Parmesan cheese over all. Bake at 375 degrees for 25-30 minutes. Yield: 6-8 servings.