In a skillet over medium heat, cook the sausage until it is browned and no longer pink, breaking it up as you go. Spoon onto a paper towel lined plate if oily.

In a bowl, whisk the eggs with the milk, salt, and pepper. Cook the eggs on medium-low heat in the same skillet, stirring often until soft scrambled.

Turn off the heat and stir the cooked sausage back into the eggs. Let the mixture cool for 5 to 10 minutes, then stir in half of the cheese.

Preheat your oven to 375°F. Line a large baking sheet with parchment paper. Open the crescent dough and separate into triangles, arranging them in a circle.

Spoon the sausage and egg filling over the wide ends of the dough in a ring shape. Sprinkle the remaining cheese over the filling.

Fold each pointed end over the filling toward the center, tucking it under the ring and pressing lightly to seal.

Brush the top lightly with egg wash if desired, then bake for 20 to 25 minutes until golden brown. Let rest for 5 minutes before slicing.