Crescent Roll Breakfast Pizza

Our Crescent Roll Breakfast Pizza recipe makes a thin and flaky crust from a can of crescent dough. Top with sausage, scrambled eggs, and cheddar cheese for a delicious breakfast or brunch!

Six slices of the best breakfast pizza on a pizza pan on a red plaid napkin

This post is sponsored by Ohio Pork, but all opinions are my own!

Breakfast Pizza Recipe With Crescent Rolls

A can of crescent rolls creates an easy crust for a flavorful Breakfast Pizza recipe that is topped with sausage, egg and cheese. Cooked and crumbled bacon makes another delicious variation.

Whether we’re planning a special Christmas or Easter breakfast or a fun brunch anytime of the year, pizza makes the meal better!

This super easy breakfast pizza is a quick alternative to some of our brunch classics like Scrambled Egg Casserole, Biscuit and Gravy Casserole, or our Brioche Breakfast Casserole. I love that this recipe for breakfast pizza with a crescent roll crust can be baked in under 20 minutes.

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Slice of breakfast pizza made on a crescent dough crust

For meal prep I like to make extra sausage when I’m making Stuffed Peppers or Sausage & Hashbrown Casserole to put in the freezer. Having cooked breakfast sausage on hand is definitely a time saver!

Pre-cooked sausage is also used in my friend Heather’s famous copycat Casey’s Breakfast Pizza on pre-made pizza crust. There are so many easy and unique options for breakfast pizza!

Easy Breakfast Pizza

I know that breakfast is important and I want to make sure my kids start the day with some nutrition in their body. I love incorporating sausage into breakfast because it’s packed with protein.

Protein helps us feel full longer which is especially important for kids making it through the morning classes at school before lunch.

Sausage and most other cuts of pork have 22 – 24 grams of protein per 3 ounce serving, which fits right into the recommended amount of protein to eat at each meal.

Round breakfast pizza pie on a red plaid napkin

As I’ve shared in several other of our favorite recipes from Kielbasa & Sauerkraut to our Ground Pork Tacos I’m proud to buy pork at the grocery store.

I know whenever I buy pork I’m supporting family farms, including my parents and several people in my husband’s family. As farmers the pork that they work hard to raise is sold at grocery stores all over the USA!

There are actually more than 3,500 family farms in Ohio that raise enough pork to feed millions of people!

Step By Step Instructions to Form Crescent Roll Pizza Crust

Using a 12″ inch ungreased pizza pan with a rim works best. 

Unroll crescent dough and separate the pieces. 

Unrolling refrigerator crescent roll dough to make the crust of a pizza

Shift the triangles slightly so that they look more like a slice of pizza. This means getting rid of the 90 degree right angle on one side of each triangle. 

Lay triangles in the shape of a slice of pizza, with the narrow point aimed at the center of the round pan. Use clean fingers to press pieces together in the proper shape.

Crescent dough pressed into a pizza crust in a round pizza pan

There will likely be a few small gaps, so spread out the dough with as even of spacing as possible. When all pieces are stretched evenly the crust will be a more uniform thickness and bake more evenly.

Take a moment to make sure all of the seams and any cracks are pressed together.

Use fingers to create a thin ridge along the outside edge to prevent the eggs from running off before baking. 

Close up view of crescent roll dough crust pinched up on the edge of the pizza

If the spacing doesn’t work out exactly as you would like, know that crescent dough can be pinched together in any solid shape.

A tube of crescent rolls can actually be unrolled onto a jelly roll pan in a rectangle shape. Just take time to create a rim to keep the egg mixture on the pizza.

How to Make Easy Breakfast Pizza with Crescent Rolls

In a large skillet on the stove cook, drain and crumble sausage. I find that using a meat masher helps crumble the meat quickly and evenly.

Meat masher separating sausage in a frying pan

Once the sausage is done, set it aside on paper towels to drain.

Crumbled sausage frying in a skillet

While sausage is cooking form the crescent roll crust on an ungreased or lightly greased 12 inch pizza pan or unroll crescent dough onto a rectangular baking sheet.

Crack eggs in a medium mixing bowl. Use a whisk or fork to lightly beat the eggs.

Scrambling egg in a mixing bowl

Add evaporated milk, as well as salt and pepper to taste.

Seasoning scrambled eggs with salt and pepper and stirring in evaporated milk with a fork

Stir in sausage.

Add cooked and crumbled sausage to beaten egg mixture in a white mixing bowl

Pour egg and sausage mixture over the unbaked crust to create the pizza sauce. Use the back of a tablespoon to spread the mixture out.

Leave a small, even space around the outside edge for the crust to bubble up.

Scrambled egg, milk and sausage mixture poured on an easy breakfast pizza

Sprinkle shredded cheese evenly over the top.

Step by step instructions on how to make breakfast pizza with cheese, sausage, egg and crescent dough

Bake in an oven preheated to 350°F for 12 – 15 minutes until the crust is golden brown.

Sausage vs. Bacon

Bacon can be substituted for or mixed into the sausage if desired. When using bacon, be sure it is crispy and crumbled into small, savory bits like the sausage.

Thick bacon can be a bit too much, so we avoid using large pieces of thick bacon.

Sheet Pan vs. Round Pizza Pan

Using a sheet pan is faster to unroll and make, but doesn’t have the traditional pizza pie look. If using a sheet pan, choose a smaller jelly roll pan and pinch a rim around the edge of any dough to help hold ingredients on.

Using a pizza pan takes a little more effort to shape the dough. We find that after practicing once or twice this is a fairly easy skill to master.

Refrigerated Pizza Dough vs. Crescent Roll Dough

Crescent dough is more buttery, flaky and creates a thinner crust. We like the serving size of a triangle piece of breakfast pizza!

Refrigerated pizza dough has the benefit of being a bit thicker and holding more toppings. If you want to add more variety or volume of toppings I would recommend using a tube of pizza dough.

Pieces of crescent roll breakfast pizza with a sausage, egg and cheese topping in a pizza pan.

If you like this pizza you may also enjoy our Homemade Stuffed Crust Pizza.

Recipe Tips

  • Keep crescent dough refrigerated and firm as it is easier to form into a crust while cold
  • If milk and eggs run off the top, over the edge or through cracks in the crust they may get under the crust making it more difficult to bake through.
  • Freshly grated cheese melts smoothly versus buying pre-shredded cheese which will melt, but the small sticks are still visible.
  • If the crust is lightly brown the edges may be baked, but the center may not be. Ensure the outside of the crust is golden brown which means the entire crust is baked.
  • Two tablespoons of evaporated milk can be substituted for one tablespoon of regular milk if needed, but the thinner milk may cause toppings to run off the crust before baking.
  • A few tablespoons of finely chopped onions, red peppers or mushrooms may be sprinkled on in between the egg layer and the final cheese layer if desired. 

Should The Crescent Rolls Be Baked Before Topping?

This breakfast pizza crescent roll recipe is so quick to make because the dough does not need baked before adding the toppings. Spread out the dough in the desired shape and then stir together the toppings and spread on top. Then bake in a preheated 350°F oven for 12 to 15 minutes until the crust is golden brown.

Golden brown, thin and crispy crescent dough crust on a cheesy breakfast pizza with sausage and eggs

Can This Pizza Be Frozen?

Breakfast pizza made with crescent dough can be frozen in individual servings after baking. For optimum taste and texture reheat in the oven or air fryer. 

The fastest option is to wrap loosely in a damp paper towel, leaving space between the towel and the cheese. Microwave at 30 second intervals until pizza reaches desired warmth. 

Reheating the Pizza

Leftovers store well in an air tight container or bag in the refrigerator. 

The best way to reheat pizza is in the air fryer toaster oven on a small sheet of foil for 3 – 5 minutes at 350°F. The air fryer keeps the crust firm, flaky and delicious and avoids a soggy effect that can happen in the microwave.

More Easy Breakfast Recipes:

Bob Evans Sausage Gravy is an easy recipe to make one of our favorite restaurant breakfast meals at home. A couple cups of this sausage gravy would be another great option to spread on the crescent roll crust and bake!

Oatmeal Waffles is a breakfast recipe I’ve been making for years. This is a big batch that makes great freezer waffles!

Bacon Breakfast Casserole makes a wonderful casserole out of bacon, eggs, cheese and toast!

Printable Crescent Roll Breakfast Pizza Recipe:

Pillsbury crescent dough breakfast pizza with cheddar cheese, crumbled sausage and scrambled eggs

Crescent Roll Breakfast Pizza

Servings 8 slices
Jennifer @ Plowing Through Life
Our Crescent Roll Breakfast Pizza makes a thin and flaky crust from a can of crescent dough. Top with sausage, scrambled eggs, and cheddar cheese for a delicious breakfast or brunch!
5 from 2 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes


  • 8 ounce can refrigerated crescent roll dough
  • 1/2 pound sausage cooked and crumbled
  • 3 eggs scrambled
  • 2 tablespoons evaporated milk
  • 1/2 teaspoon Kosher salt
  • pinch black pepper freshly ground
  • 1 cup sharp cheddar cheese grated


  • Preheat oven to 350°F.
  • Unroll dough and pull apart along the perforated lines. Arrange in a circle on a pizza pan OR unroll in a rectangle on a baking sheet.
  • Press with fingers to form an even crust without any holes. Include a small rim around the outside edge to help prevent eggs from running off.
  • Fry sausage until brown. Drain on paper towels.
  • In a mixing bowl scramble eggs. Season with salt and pepper.
  • Stir milk and sausage into eggs and pour over unbaked crust. Spread out to create an even layer.
  • Sprinkle cheese evenly over top of egg and sausage mixture.
  • Bake for 12 to 15 minutes until golden brown. Slice and enjoy!


  • Keep crescent dough refrigerated and firm as it is easier to form into a crust while cold
  • Two tablespoons of evaporated milk can be substituted for one tablespoon of regular milk if needed, but the thinner milk may cause toppings to run off the crust before baking.



Calories: 271kcalCarbohydrates: 12gProtein: 11gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 98mgSodium: 663mgPotassium: 118mgSugar: 3gVitamin A: 261IUVitamin C: 1mgCalcium: 124mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!


  1. 5 stars
    This turned out delicious even though I had to make a couple of changes. I thought I had crescent roll dough, but didn’t, so I substituted some canned biscuits for the crust and used heavy cream instead of the evaporated milk. I did bake it a little longer, and turned the oven up for the last five minutes or so to 400 degrees….. came out great and my husband and I loved it!

  2. 5 stars
    Unique recipe I tried it for the very first time and really liked it a lot. Everyone at home loved it a lot and appreciated me.I have also shared this recipe with my friends so that even they try it out.

  3. Tina Glover says:

    Can shredded potatoes be added?

    1. Jennifer @ Plowing Through Life says:

      Ohh, I love that idea! I haven’t tested, it but I think you would want to fry / cook them ahead of time as the eggs and pizza will cook much more quickly than the potatoes. Hope it works well for you!

  4. This is similar to a recipe my aunt used to make. I changed the recipe a little by placing the dough in a small cake pan and I added a dash of cayenne pepper and nutmeg. Also instead of sausage I used cut up bacon and sliced red peppers. Probably needed a longer baking time but it was delicious!

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