Scrambled Egg Stromboli

Recipe adapted from Better Homes and Gardens March 2011 magazine.

8 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
olive oil
head of broccoli, cut into bite sized pieces
1/2 cup chopped onion
1-2 cups of baby spinach
1/4 Parmesan cheese
Cooked ground Italian sausage or other meat (optional)
pizza dough

Preheat oven to 400* and whisk together the eggs, salt, and pepper.
In a large skillet cook onion and broccoli in olive oil for 3-4 minutes. Add egg mixture. Cook, stirring as little as possible just until the egg is cooked but still glossy.
Grease a 14"x9" (or so) cookie sheet. Roll out pizza dough and cover with baby spinach. Sprinkle with parmesan cheese. Spoon egg mixture on it next. Add cooked meat if desired at this time.
Carefully roll dough by the long side around the filling. Pinch ends to seal. Brush top of roll with olive oil. Use a sharp knife to cut diagonal slashes every 1-2 inches across the top.
Bake for 15-20 minutes or until golden brown.

Serve with salsa or tomato sauce.