Ingredients
- Crescent rolls: Look for refrigerated dough that is fresh and puffy This shortcut delivers a buttery layered base without fuss
- Cooked sausage crumbles: I like Jimmy Dean for consistent flavor and texture Choose fully cooked and well seasoned sausage
- Country gravy mix: Any brand is fine Homemade is delicious but the mix saves time and thickens up nicely
- Eggs: Always pick large eggs with clean shells Freshness gives the scrambled eggs the best texture
- Milk: Adds richness and fluffiness to the eggs Use whole or two percent for creamier results
- Salt and black pepper: Balances and seasons each component Go for freshly cracked black pepper for a pleasant kick
- Butter: Helps the eggs stay tender and ensures a non stick scramble Use real butter for best flavor
- Shredded cheddar cheese: Opt for an aged block and shred at home for melting stretch and depth
- Shredded pepper Jack cheese: This brings mild heat and buttery melt Shred it fresh if you can and taste before adding to control heat
Step-by-Step Instructions
- Preheat and Prepare Pan:
- Set your oven to 375 degrees Fahrenheit Grease a round pizza pan well so the crust will be easy to serve later
- Build Crust:
- Unroll crescent dough triangles and arrange them in a circle slightly overlapping Press the seams with your fingers forming a solid base that goes up the sides Pinch any gaps to seal Bake for about 11 to 13 minutes until the crust is puffed and a light golden color Check at 10 minutes to avoid overly brown edges
- Make Sausage Gravy:
- While crust bakes prepare the gravy mix following directions on the package Whisk until thick and lump free Remove from heat Stir in the cooked sausage crumbles giving the gravy a minute to absorb their flavor Keep warm on the stove
- Scramble Eggs:
- In a mixing bowl whisk eggs with milk salt and pepper Beat until no streaks remain Heat butter in a nonstick skillet over medium low Pour in the eggs Gently stir with a spatula letting curds form Lift and fold repeatedly for soft creamy eggs Remove from heat while still a bit wet since they will finish in the oven
- Layer Toppings:
- Once crust is slightly cooled spread sausage gravy evenly over the base Use the back of a spoon to reach the edges Scatter scrambled eggs over the gravy Next sprinkle a mix of cheddar and pepper Jack cheese over everything so the color distributes
- Final Bake:
- Slide the pizza pan back in the oven Bake for five to ten minutes Watch closely Cheese should bubble and brown lightly and eggs finish setting Pull it out as soon as the top looks melty and irresistible
- Rest and Slice:
- Let the pizza rest three to five minutes This helps toppings settle and slicing is easier Cut into generous wedges and serve hot