Jalapeno, Sausage, Jack and Egg Breakfast Braid

1 (13.8-oz) can refrigerated pizza dough
Cooking spray
1 T olive oil
1/4 c chopped onion
4 oz chicken sausage with jalapeno, chopped
2 large eggs, lightly beaten
1/2 c (2 oz) shredded monterey jack cheese
1/4 c shredded cheddar cheese
1/4 c chopped seeded jalapeno pepper
1 large egg white, lightly beaten

Preheat oven to 425F. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15x10 inch rectangle.

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.

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 jalapeno peppers.

Make 2 inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of 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 425F for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices. Yield: 6 servings (serving size: 1 slice).