1 lb. bulk pork sausage
1 pkg. crescent rolls
5 eggs, beaten
1/2 tsp. salt
2 tbsp. Parmesan cheese
1 c. frozen hash browns, thawed
1 c. shredded Cheddar cheese
1/4 c. milk
1/8 tsp. pepper
Fresh oregano (optional)

Cook sausage until browned; drain. Set aside. Separate crescent rolls into 8 triangles; place triangles with point towards center in a 13 inch baking surface. Press together to form a crust. Sealing perforations. Spoon sausage over dough; sprinkle with hash brown potatoes and Cheddar cheese. Pour over crust. Bake at 375 degrees for 25 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes. Garnish with oregano, if desired.