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

In a skillet cook sausage until browned; drain off excess fat. Separate crescent dough into 8 triangles. Place in an ungreased 12- inch pizza pan, with points toward the center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese.

In a bowl beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan over all. Bake in a 375 degree oven for 25 to 30 minutes. Makes 6 to 8 servings. (Try this pizza with Swiss or Monterey Jack cheese in place of cheddar.) It is good warmed up the second day.