by Nancy Ballein
1 lb. bulk pork sausage, crumbled
1 pkg. (8 oz.) refrigerated crescent rolls
1 c. frozen loose-pack hash browns, thawed
1 c. (4 oz.) shredded sharp cheddar cheese
5 eggs
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 Tb. grated Parmesan cheese
In skillet, cook sausage until browned. Drain; set aside. Separate dough into eight triangles.
Arrange on ungreased 12 in. pizza pan with points toward center. Press over bottom and up
sides to form crust, sealing perforations completely. Spoon sausage over crust. Sprinkle with
potatoes. Top with cheddar cheese; set aside. Beat together eggs, milk, salt and pepper in
mixing bowl; pour over filling. Sprinkle Parmesan cheese all oven. Bake at 375° for 25-30
min. Makes 6-8 servings.
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