Description
This Sausage Gravy Crescent Roll Breakfast Pizza combines the comfort of creamy sausage gravy with the flaky, buttery texture of crescent roll dough, topped with a blend of cheddar and mozzarella cheeses. Perfect for a hearty breakfast or brunch, this easy-to-make dish is baked to golden perfection and serves 12.
Ingredients
Scale
Crust
- 1 can (8 oz) refrigerated crescent roll dough
Sausage Gravy
- 0.5 pound ground breakfast sausage
- 2 tablespoons all-purpose flour
- 0.75 cup whole milk
- 0.25 teaspoon black pepper
Toppings
- 1 cup shredded cheddar cheese
- 0.5 cup shredded mozzarella cheese
- Chopped fresh parsley (optional)
Instructions
- Preheat and prepare crust: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or sheet pan. Unroll the crescent roll dough and press it evenly into the dish, making sure to seal all the seams. Bake the crust for 8 minutes, or until it turns lightly golden.
- Cook sausage: While the crust bakes, heat a skillet over medium heat and cook the ground breakfast sausage. Break it up with a spoon and cook until browned and crumbled, leaving the grease in the pan.
- Make sausage gravy: Sprinkle the all-purpose flour over the cooked sausage and stir for about 1 minute to cook off the raw flour taste. Slowly whisk in the whole milk, stirring continuously. Continue stirring for 3–5 minutes until the gravy thickens. Season with black pepper to taste.
- Assemble pizza: Spread the hot sausage gravy evenly over the pre-baked crescent roll crust in the baking dish.
- Add cheese toppings: Sprinkle the shredded cheddar and mozzarella cheeses evenly over the sausage gravy layer.
- Bake to finish: Return the assembled pizza to the oven and bake for 8–10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from oven and garnish with chopped fresh parsley if desired. Allow to cool slightly, then slice into 12 squares and serve warm.
Notes
- For a spicier kick, use spicy breakfast sausage or add a pinch of red pepper flakes to the gravy.
- You can substitute the crescent roll dough with biscuit dough for a different texture.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven for best results.
- Make sure not to overbake the crust initially to keep it flaky and tender.
