-Preheat oven to 350-degrees Fahrenheit.

-Spray a 9x13 baking sheet lightly with cooking spray.

-Unroll your crescent dough and press firmly into your baking sheet, taking care to press all the seams together (if needed) to form one uniform sheet of dough.

-Dock the dough with a fork so as crust prebakes it will stay uniformly flat and not bubble up.

-Prebake the dough for approximately 12 minutes.

-Remove from the oven and allow it to cool while making the scrambled eggs.

-In a large bowl, whisk the eggs, sour cream, milk, salt, pepper, dry mustard until light and fluffy.

-In a large skillet over medium-low heat, melt the butter and gently scramble the egg mixture until you reach a slightly wet consistency. *Note - You'll still be baking the pizza off in the oven, so you don't need to thoroughly cook the eggs at this point.

-Remove the skillet from the heat and set it aside.

-Place the American cheese slices evenly over the top of the parbaked crescent roll crust.

-Gently spoon the scrambled eggs evenly over the entire surface of the pizza crust and cheese slices.

-Top with the scrambled eggs with shredded cheddar cheese.

-Bake the entire pizza for an additional 10-12 minutes until the cheese has melted and the crust is fully cooked.

-Allow to cool for a few minutes, slice, and serve.