Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spoon, until it's fully browned and crumbled. Drain off any excess grease and set the sausage aside.

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Wipe out the skillet, then pour in the egg mixture. Cook over medium heat, stirring gently and frequently, until the eggs are softly scrambled and just set. Be careful not to overcook them.

In a large bowl, combine the cooked sausage, scrambled eggs, and 1 cup of the shredded cheddar cheese. Stir gently to mix everything together.

Unroll the refrigerated pizza dough onto a lightly floured surface. Gently stretch or use a rolling pin to shape it into a large rectangle, roughly 10x15 inches.

Spread the sausage and egg filling evenly over the dough, leaving a 1-inch border along one of the long edges.

Starting from the long edge opposite the border, tightly roll the dough up into a log. Pinch the seam firmly to seal it shut.

Using a sharp serrated knife, carefully slice the log into 8 equal-sized rolls (each about 1.5 to 2 inches thick).

Place the rolls cut-side up on the prepared baking sheet, leaving a little space between each one.

In a small bowl, whisk together the melted butter, garlic powder, and dried parsley.

Using a pastry brush, generously brush the tops and sides of each roll with the garlic butter mixture.

Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the tops of the rolls.

Bake in the preheated oven for 13-15 minutes, or until the dough is a deep golden brown and the cheese is melted and bubbly.

Remove from the oven and let the rolls cool on the baking sheet for 5 minutes before serving. They are best enjoyed warm.