Making these rolls is easier than you might imagine. Start by preparing the sausage. In a large skillet, cook the ground sausage over medium heat until it’s browned and fully cooked, breaking it up as it cooks. Drain any excess grease and set it aside. In a separate pan, scramble the eggs until just set—you don’t want them too dry, as they’ll continue cooking in the oven. Season lightly with salt and pepper.

Next, unroll the crescent dough sheet on a lightly floured surface. If you’re using crescent rolls, press the seams together to form one large sheet. With a rolling pin, gently flatten the dough to make it even. Spread the scrambled eggs evenly over the dough, followed by the sausage, and then sprinkle with shredded cheddar cheese.

Carefully roll the dough into a log, starting from the long side. Once rolled, use a sharp knife to slice the log into 1-inch rounds. Place the rolls, cut side up, into a greased baking dish or a parchment-lined sheet pan. Make sure to leave a little space between each roll to allow for rising and spreading.

Bake the rolls in a preheated oven at 350°F (175°C) for 25 minutes, or until they are golden brown on top and cooked through. While the rolls are baking, prepare the cheese sauce by melting butter in a small saucepan. Whisk in the flour and cook for about a minute, then gradually add the milk, whisking continuously. Once the sauce has thickened, stir in the cheddar cheese until melted and smooth. Season to taste.

When the rolls come out of the oven, spoon the warm cheese sauce over the top, garnish with chopped parsley or green onions, and serve immediately. They’re best enjoyed fresh from the oven, though they reheat well too.