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

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, sealing perforations completely. Spoon sausage over crust. Sprinkle with potatoes.