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

Cook sausage until browned. Drain. Separate roll dough into 8 triangles. Place in ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form a crust to hold in filling, sealing perforations. Spoon sausage over crust. Sprinkle with potatoes and top with Cheddar cheese over all. Bake at 375 degrees for 25 to 30 minutes. Serves 6 to 8.