Description
This Sausage Gravy Crescent Roll Breakfast Pizza combines the flaky, buttery texture of crescent roll dough with a rich, creamy sausage gravy and a melty cheese topping. Perfect for a comforting breakfast or brunch, this easy-to-make recipe comes together quickly and yields a crowd-pleasing dish that’s both hearty and flavorful.
Ingredients
Scale
For the Crust
- 1 can (8 oz) refrigerated crescent roll dough
For the 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 firmly into the dish, making sure to seal all the seams to form an even crust. Bake the crust for 8 minutes until it turns lightly golden.
- Cook the sausage: While the crust bakes, heat a skillet over medium heat and add the ground breakfast sausage. Cook it until browned and crumbled, stirring frequently to break it apart. Do not drain the grease from the pan, as it will add flavor to the gravy.
- Make the gravy: Sprinkle the all-purpose flour evenly over the cooked sausage and stir for 1 minute to cook off the raw flour taste. Slowly whisk in the whole milk, stirring continuously to prevent lumps. Continue cooking and stirring until the gravy thickens, about 3 to 5 minutes. Season the gravy with black pepper to taste.
- Assemble the pizza: Spread the creamy sausage gravy evenly over the pre-baked crescent roll crust, covering the surface completely.
- Add the cheese: Sprinkle the shredded cheddar and mozzarella cheeses evenly over the sausage gravy layer.
- Bake again: Return the assembled pizza to the oven and bake for an additional 8 to 10 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Garnish and serve: Remove the pizza from the oven and garnish with chopped fresh parsley if desired. Allow to cool slightly before slicing into 12 squares. Serve warm for the best flavor and texture.
Notes
- Use whole milk for a creamier gravy; you can substitute with 2% milk for a lighter option.
- Feel free to switch the breakfast sausage with spicy sausage for added heat.
- Make sure to seal the crescent roll seams well to prevent the gravy from leaking through.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- For a gluten-free version, use gluten-free crescent roll dough and flour alternatives.
