Question: make crescent sausage casserole

  Options: 
 A. 1 pound bulk pork sausage 1 tube (8 ounces) refrigerated crescent rolls 2 cups shredded part-skim mozzarella cheese 8 large eggs 2 cups 2% milk 1/2 teaspoon salt 1/4 teaspoon pepper Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese. In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
 B. 1 pound bulk pork sausage 1 tube (8 ounces) refrigerated crescent rolls 2 cups shredded part-skim mozzarella cheese 8 large eggs 2 cups 2% milk 1/2 teaspoon salt 1/4 teaspoon pepper Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese. In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a finger inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Answer: A