In a large skillet, cook the ground sausage over medium heat until browned and fully cooked. Drain excess grease and set aside.

In a separate pan, scramble the eggs until just set, season lightly with salt and pepper.

Unroll the crescent dough sheet on a lightly floured surface or press together crescent rolls to form one large sheet. Flatten the dough with a rolling pin.

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 from the long side and slice into 1-inch rounds.

Place the rolls, cut side up, into a greased baking dish or parchment-lined sheet pan, leaving space between each roll.

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

While baking, prepare the cheese sauce by melting butter in a small saucepan, whisk in flour, and gradually add milk while whisking. Stir in shredded cheddar cheese until melted and smooth.

Spoon the warm cheese sauce over the baked rolls and garnish with chopped parsley or green onions before serving.