Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

In a large skillet over medium-high heat, cook the ground sausage until browned. Drain off excess grease.

In a medium bowl, whisk together 8 eggs, milk, salt, and pepper. Pour into the skillet with the sausage and cook until the eggs are just set. Remove from heat and let the filling cool for at least 10 minutes. Stir in the shredded cheddar cheese.

Unroll the crescent roll dough and separate it into 8 rectangles, pressing the diagonal perforations to seal.

Spoon about 1/3 cup of the cooled filling onto one half of each rectangle. Fold the other half of the dough over the filling and use a fork to crimp the edges tightly.

Place the pockets on the prepared baking sheet. In a small bowl, whisk together the remaining egg and water. Brush this egg wash over the top of each pocket and cut a small slit in the top.

Bake for 13-15 minutes, or until the crust is deep golden brown. Let cool slightly before serving.