Sausage Gravy Crescent Breakfast Pizza (Printable Version)
Flaky crescent rolls, savory sausage gravy, eggs, and cheddar melt together in this breakfast pizza.
# What You'll Need:
→ Crescent Crust
01 -
1 can refrigerated crescent roll dough
→ Sausage Gravy
02 -
225 grams breakfast sausage (pork or turkey)
03 -
30 grams all-purpose flour
04 -
475 milliliters whole milk
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Toppings
07 -
100 grams shredded cheddar cheese
08 -
4 large eggs
09 -
15 grams unsalted butter
# Steps To Follow:
01 -
Preheat oven to 190°C. On a parchment-lined baking sheet or pizza pan, unroll the crescent roll dough and press seams together to form a solid rectangle or round. Fold or crimp the edges to create a raised border. Bake for 8–10 minutes until lightly golden. Remove from oven and set aside.
02 -
In a large skillet over medium heat, cook breakfast sausage, breaking it apart, until fully browned, about 5–7 minutes. Stir in flour and cook for 1–2 minutes to remove the raw taste. Gradually whisk in milk, stirring constantly to avoid lumps, and cook until the gravy thickens, approximately 5–7 minutes. Season with salt and pepper to taste. Remove from heat and keep warm.
03 -
In a nonstick skillet, melt the butter over medium-low heat. Lightly beat the eggs and add to the pan, gently scrambling until just cooked but still moist.
04 -
Spread a generous layer of sausage gravy over the baked crescent crust. Top with scrambled eggs and sprinkle with shredded cheddar cheese. Return to the oven for 5–7 minutes, or until the cheese is melted and bubbly.
05 -
Slice and serve hot. Optional: garnish with chopped fresh parsley, a dash of hot sauce, or a slice of pineapple for a tropical touch.
# Notes and Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or air fryer to retain optimal texture.
02 -
Enhance with diced grilled pineapple or a sprinkle of coconut flakes for a unique tropical twist.