Jalapeño, Sausage, Jack, and Egg Breakfast Braid

Ingredients

• 4 ounces mild chicken sausage with jalapeño peppers, chopped
• 1 large egg white lightly beaten
• 2 large eggs lightly beaten
• 0.3 cup jalapeño peppers seeded chopped
• 2 ounces monterrey jack cheese shredded
• 1 tablespoon olive oil 
• 0.3 cup onion chopped
• 13.8 ounce pizza crust dough refrigerated canned
• 0.3 cup cheddar cheese shredded

Equipment

• frying pan
• baking sheet
• oven
• knife

Directions

1. Preheat oven to 42
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10inch rectangle.
3. Heat oil in a large skillet over medium heat.
4. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set.
5. Remove from heat.
6. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese.
7. Sprinkle cheddar over egg mixture; top with jalapeo peppers.
8. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal.
9. Brush with egg white.
10. Bake at 425 for 15 minutes or until golden brown.
11. Let stand 5 minutes.
12. Cut crosswise into slices.