1/3 cupchopped chives (plus additional for garnish)
1 teaspoongarlic powder
Freshly ground black pepper
2 cans(8 ounces each) refrigerated crescent rolls
1 cup(4 ounces) shredded cheddar cheese
1/2 cup(2 ounces) shredded mozzarella
1 egg, beaten with 1 tablespoon water (for egg wash- optional)
Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently. Drain and set aside.
Beat eggs with chives and garlic powder in medium bowl with wire whisk until well blended. Season with salt and pepper. Add to skillet; cook over medium-low heat 3-4 minutes or until eggs are set and still moist, stirring occasionally.
Line two large baking sheets with parchment paper or spray with cooking spray. Unroll dough and separate into 16 triangles. Arrange 8 triangles with shortest sides toward center slightly overlapping in a sun shape and leaving a 4-inch round circle open in center. Place ½ of the cooked sausage on top of each crescent roll ring. Top with ½ of the cheddar and scrambled eggs and sprinkle with ½ of the mozzarella. Repeat with remaining ingredients forming 2 crescent rings.
Pull points of triangles over the ingredients and tuck dough under to form a rings.
Brush with egg wash, if desired and bake 20 to 25 minutes or until golden brown. Sprinkle with additional chives, if desired.