Description
This Sausage Gravy Crescent Roll Breakfast Pizza is a delicious and hearty morning treat combining flaky crescent roll dough with savory sausage gravy and melted cheddar and mozzarella cheeses. Perfect for serving a crowd, this breakfast pizza offers a comforting and easy-to-make dish that’s ready in just 30 minutes, ideal for weekend brunch or special occasions.
Ingredients
Scale
Crescent Roll 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 to ensure the crust doesn’t stick. Unroll the refrigerated crescent roll dough and press it firmly into the dish, sealing the seams to form an even crust. Bake it for 8 minutes until it turns lightly golden.
- Cook Sausage. While the crust bakes, heat a skillet over medium heat and cook the ground breakfast sausage until it is browned and crumbled, about 5–7 minutes. Do not drain the grease as it is essential for making the gravy.
- Make Sausage Gravy. Sprinkle the flour over the cooked sausage in the skillet. Stir continuously and cook for about 1 minute to remove the raw flour taste. Slowly whisk in the whole milk, continuing to stir until the mixture thickens into a creamy gravy, about 3–5 minutes. Season with black pepper to taste.
- Assemble Pizza. Spread the warm sausage gravy evenly over the pre-baked crescent roll crust, ensuring full coverage.
- Add Cheese. Sprinkle the shredded cheddar and mozzarella cheeses evenly on top of the gravy layer to create a cheesy topping.
- Bake. Return the assembled breakfast pizza to the oven and bake for 8–10 minutes, or until the cheeses are melted, bubbly, and slightly golden.
- Garnish and Serve. Remove from oven, garnish with chopped fresh parsley if desired, and let the pizza cool slightly. Cut into 12 squares and serve warm.
Notes
- For a lighter version, use turkey breakfast sausage and low-fat milk.
- You can swap crescent roll dough for biscuit dough if preferred.
- Make sure to cook the flour after adding it to the sausage to avoid a raw flour taste in the gravy.
- Chopped fresh parsley is optional but adds a nice color and freshness.
- Leftovers can be refrigerated and reheated in the oven or microwave.
