1 (8 oz.) can refrigerated crescent dinner rolls
1 lb. pork sausage, cooked and well drained
1 c. shredded Mozzarella cheese
1 egg, beaten
3/4 c. milk
salt and pepper to taste

In a 13 x 9-inch baking pan, sprayed generously with vegetable cooking spray, spread crescent rolls to cover the bottom of the pan. Keep the rolls touching. Sprinkle sausage and cheese evenly over the rolls. Combine eggs and milk, beating well. Pour mixture over sausage and cheese. Cover with aluminum foil so that rolls will cook thoroughly in the middle.

Bake for 25 to 35 minutes or until set. Remove from oven and allow to stand for 5 minutes. Cut into squares and serve immediately.

Makes 6 to 8 servings.