Sausage Gravy on Breakfast Pizza with Crescent Base (Print version)

A flaky crescent roll breakfast pizza layered with creamy sausage gravy, soft scrambled eggs, and melted cheddar.

# Ingredients:

For the crescent base

01 - 2 cans (8 oz each) refrigerated crescent roll dough
02 - Nonstick cooking spray or 1 teaspoon neutral oil

For the sausage gravy

03 - 1 lb (450 g) breakfast sausage
04 - 3 tablespoons unsalted butter
05 - 1/4 cup (30 g) all-purpose flour
06 - 2 1/2 cups (600 ml) whole milk
07 - 1/2 teaspoon kosher salt, plus more as needed
08 - 1 teaspoon black pepper

For the eggs and topping

09 - 6 large eggs
10 - 2 tablespoons milk
11 - 1 tablespoon butter
12 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
13 - 2 green onions, thinly sliced

# Instructions:

01 - Heat the oven to 375°F. Lightly grease a rimmed baking sheet or line it with parchment. Unroll the crescent dough and press it into one large rectangle, pinching the seams closed.
02 - Bake the crescent base for 8-10 minutes until puffed and lightly golden. Press down any large bubbles with a spatula and set the crust aside.
03 - Cook the breakfast sausage in a skillet over medium heat until browned and cooked through, breaking it into small crumbles. Do not drain unless there is more than 1 tablespoon of excess fat.
04 - Add 3 tablespoons butter to the sausage. Stir in the flour and cook for 1 minute. Gradually whisk in 2 1/2 cups milk, then add salt and pepper. Simmer for 3-5 minutes until thick enough to coat a spoon.
05 - Whisk the eggs with 2 tablespoons milk. Melt 1 tablespoon butter in a nonstick skillet over medium-low heat, then cook the eggs gently until soft and slightly glossy.
06 - Spread about 2 cups of sausage gravy over the parbaked crescent base. Scatter the scrambled eggs over the gravy, then top with shredded cheddar.
07 - Bake for 8-10 minutes until the cheese is melted and the crescent edges are deep golden. Rest for 5 minutes, sprinkle with green onions, and slice warm.

# Good to know:

01 - Serve extra warm sausage gravy on the side if you like a richer slice.
02 - Parbaking the crescent base helps prevent a soggy center.

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