Breakfast Stromboli

Breakfast Stromboli

Ingredients:

• pizza dough (you can buy some at your grocery store but I made mine at home using 1/2 whole wheat flour and 1/2 bread flour) – do whatever is easiest for you!
• 4 eggs – lightly beaten
• 1 egg white + some to brush on top
• 2 handfuls of fresh spinach
• 1 package of mushrooms broken into pieces
• 1/2 pint of cherry tomatoes – cut into 1/4s
• cheese – I used a combo of montery jack and cheddar
• 1 onion – chopped

Directions:

• Heat skillet to medium heat; add onion and mushrooms and sauté for about 5 minutes until cooked
• Add spinach and cook until spinach is just about wilted; add tomatoes just to heat through
• Add eggs and 1 egg white and stir constantly until eggs are cooked (very much like scrambled eggs).  Season to taste with salt/pepper.  Remove from heat and set aside.
• Roll pizza dough relatively thin; make sure it measures approximately 15 inches by 12 inches.
• 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.
• 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 (I cooked mine on my pizza stone but I’m sure a baking sheet would be just fine). Let stand 5 minutes. Cut crosswise into slices.