1 lb. bulk pork sausage (I use Italian sausage)
1 (8 oz.) refrigerated crescent dinner rolls
4 oz. shredded sharp cheddar cheese
4 oz. shredded Mozzarella cheese
6 eggs, beaten
1/2 c. milk
Green & red pepper slices (opt.)
3/4 tsp. dried oregano
1/8 tsp. pepper
1 can mushrooms, drained (opt.)

Cook sausage in a medium skillet until browned; drain and set aside. Separate crescent dough into 8 triangles and place with elongated points toward center in a greased 12" deep pizza pan. Press bottom and sides to form a crust; seal perforations.

Bake at 375 degrees for 5 minutes on lower oven rack. Crust will be puffy when removed from oven. Reduce oven temperature to 350 degrees. Spoon sausage over dough; sprinkle with cheese. Combine eggs and milk, oregano and pepper; pour over sausage mixture and bake at 350 degrees for 30 to 35 minutes. Garnish with pepper slices if desired. Serves 6 to 8.