1 lb. bulk pork sausage
1 (8 oz.) pkg. refrigerator crescent rolls
1 c. frozen loose-pack hash-brown potatoes, thawed
1 c. (4 oz.) shredded sharp Cheddar cheese
5 eggs, beaten
1/4 c. milk
1/2 tsp. salt
Dash of pepper
2 tbsp. grated Parmesan cheese
Pimentos and oregano (optional)

Cook sausage in skillet until brown. Drain and set aside. Separate crescent rolls into 8 triangles. Place with elongated points toward center in a greased 12-inch pizza pan. Press bottom and sides together to form a crust; seal perforations.

Spoon sausage over dough; sprinkle with hash brown potatoes and Cheddar cheese. combine eggs, milk, salt and pepper. Pour over sausage mixture. Bake at 375 degrees for 25 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes. Garnish with pimento and oregano (optional).

This recipe can be made the night before and placed in refrigerator until ready to bake.