Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

In a medium skillet over medium heat, cook sausage, breaking up the meat as you go, until done (8-10 minutes). Remove skillet from heat.

Working on a clean work surface, lay out one sheet of crescent roll dough. Place the second sheet of dough on top of the first. Roll out the sheets to a 13x13-inch square, ensuring all seams are connected and smooth.

Using a slotted spoon, scoop the sausage out of the skillet and place on top of the dough, reserving the drippings in the skillet to be used for the gravy.

Top the sausage with scrambled eggs and cheese.

Starting on the long edge, carefully roll the dough into a log. Slice into 8 equal-sized pieces.

Place the rolls into the baking dish and bake for 30-35 minutes, or until the tops are golden brown and the rolls are cooked through.

While the rolls are baking, prepare the gravy.

To the same skillet used to cook the sausage, add butter. Melt over medium heat.

Once melted, add flour and whisk to combine. Cook 2-3 minutes, or until golden brown, whisking often.

Slowly whisk in milk, salt, pepper, and garlic powder. Cook and stir until thickened and hot, whisking often.

Pour the gravy over the baked breakfast rolls.

Garnish with parsley, and serve.