Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
If using crescent rolls: Unroll 1 can of dough into dish; firmly press perforations to seal. If using dough sheets: Unroll 1 can of dough into dish.
Bake 10 to 15 minutes or until light golden brown. Cool while cooking sausage. In 12-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until browned. Drain well; remove sausage from skillet.
In same skillet, cook apples, onion and orange peel over medium heat about 5 minutes, stirring occasionally, until onion is translucent. Meanwhile, in small bowl, lightly beat eggs and milk.
Stir cooked sausage and fennel seed into apple mixture. Remove from heat. Stir egg mixture into sausage mixture. Sprinkle Cheddar cheese over partially baked crust. Spread sausage mixture evenly over cheese. Sprinkle fontina cheese over top.
If using crescent rolls: Unroll second can of dough onto work surface; press to form 13x9-inch rectangle, firmly pressing perforations to seal. Place dough rectangle over cheese; press edges to side of dish.
If using dough sheets: Unroll second can of dough onto work surface; press to form 13x9-inch rectangle. Place dough rectangle over cheese; press edges to side of dish.
Bake 25 to 35 minutes or until golden brown. Let stand 10 minutes before serving. Cut into squares.