Cook the ground sausage in a medium skillet over medium heat for about 5-7 minutes until browned and crumbly. Set aside to cool slightly.

Scramble the eggs with a pinch of salt and pepper until fluffy and just set, about 3-4 minutes.

Unroll the refrigerated crescent roll dough on a lightly floured surface, pressing seams together.

Evenly spread scrambled eggs, cooked sausage, and shredded cheese over the dough.

Roll the dough into a log shape, slice into 1-inch rounds, and place cut side up in a greased baking dish.

Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until golden brown.

Melt butter in a saucepan over medium heat, whisk in flour, then add milk gradually stirring until smooth and incorporate the shredded cheese until melted.

Ladle the warm cheese sauce over the baked rolls and garnish with parsley or green onions.