Ingredients

• 1  (13.8-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1  tablespoon  olive oil
• 1/4  cup  chopped onion (I skipped the onion as hubby prefers not to have them)
• 4  ounces  chicken sausage with jalapeño peppers, chopped  (I went with 3 chopped chicken habanero without the casing – could work well with spicy italian too!)
• 2  large eggs, lightly beaten
• 1/2  cup  (2 ounces) shredded Monterey Jack cheese  (I used spicy jack cheese)
• 1/4  cup  shredded cheddar cheese
• 1/4  cup  chopped seeded jalapeño peppers
• 1  large egg white, lightly beaten

Preparation

1. Preheat oven to 425°.

2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.

4. 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. Sprinkle cheddar over egg mixture; top with jalapeño peppers.

5. 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. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

Ingredients

• 1/2  pound  Yukon gold potato (about 1 medium)
• 1  tablespoon  minced fresh chives, divided  (i used dry)
• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground black pepper
• 4  large eggs
• 1  large egg white
• 1  tablespoon  olive oil
• 1  garlic clove, minced
• 3  tablespoons  finely grated Parmesean cheese
• 1  teaspoon  extra-virgin olive oil
• 1/2  cup  halved grape or cherry tomatoes