Using a large skillet, add sausage, diced onions and diced bell pepper; place skillet over medium heat. Sauté, stirring occasionally, for 7-8 minutes or until onions and pepper have softened.

Add butter and continue cooking until melted.

Add flour, salt and pepper to skillet; stir until well combined. Continue cooking, stirring occasionally, for 1-2 minutes, or until the flour has been absorbed.

Add milk and reduce heat to medium-low. Cook at a low simmer, stirring often, until mixture thickens and coats the back of a wooden spoon, approximately 13-15 minutes. (Note: The mixture should be thicker than traditional gravy at this stage as it will be getting folded into crescent dough.)

Remove mixture from heat and set aside.

Meanwhile, preheat oven to 375°F.

Line a rimmed baking sheet with parchment paper.

Unroll crescent roll dough and separate dough into individual triangles. Lay crescent rolls in a circle on the prepared pan. (Note: Layer the pieces with the points towards the edges of the pan. The wider ends should overlap near the center of the pan.)

Once gravy has cooled, spread the filling over the overlapping ends of the dough. Sprinkle cheese evenly on top.

Fold the points of each piece of dough over the filling and pinch edges to seal.

Brush tops of dough with the beaten egg.

{Optional} Sprinkle top of dough with flaked sea salt and additional black pepper.

Bake for 20-25 minutes, or until top is golden brown.

Let cool for 5 minutes before slicing and serving.

{Optional} Garnish with chopped parsley before serving.