Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.
Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
Return to oven; bake 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.