Preheat the oven to 375°F (190°C).

Unroll the crescent dough on a baking sheet; press seams to form one sheet.

Scramble the eggs in a hot pan until softly set; they should look glossy and slightly moist.

Crumble and brown the cooked sausage quickly; listen for a gentle sizzle and smell the savory aroma.

Mix the eggs and sausage together and season with a pinch of salt and pepper.

Spoon a line of the mixture across the wide end of each dough triangle; add cheese if you like.

Roll up from the wide end toward the point, tucking edges as you go so filling stays inside.

Place roll-ups seam-side down; brush lightly with butter or an egg wash for shiny, golden edges.

Bake for 12–15 minutes until the dough puffs and turns golden brown, with crisp edges.

Let cool for 2 minutes, then serve warm and enjoy the flaky, savory bites.