Jalapeño, Sausage, Cheese, and Egg Bread Braid

This is another recipe I co-opted from Cooking Light. However, Cooking Light advertised this dish as a breakfast item, but I think it made for a hella awesome dinner. And most likely lunch (which I am eagerly awaiting). I highly recommend this recipe. It was just plain delicious, and really easy to make. Plus, it looks kinda fancy, but totally isn't.

Ingredients
-1 13.8 oz roll of refrigerated pizza crust
-4 eggs, divided
-1 cup shredded cheese (I used the Mexican-mix kind)
-3 links of chicken sausage (remove from casings)
-1 small onion, diced
-1 T (or more if you like it spicy) diced jalapenos
-splash of EVOO

Steps
1. Preheat oven to 425.
2. Roll out your pizza dough on a greased cookie sheet.
3. Heat your EVOO, and then saute sausage and onion for ~9 mins, or until sausage is done. While the sausage is cooking, break it into pieces with the back of a wooden spoon.
4. Next, add 3 slightly beaten eggs to sausage mixture and cook until eggs are set (about 2 minutes).

5. Add 1/2 C of cheese to pizza dough, leaving about a 2.5 inch border on all sides.

6. Pour sausage mixture over cheese.
7. Add remaining 1/2 C of cheese and sprinkle jalapenos over cheese.

8. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using sharp scissors. Arrange strips over filling, so that they meet in the middle. Press ends under (or to the sides) to seal.

9. Brush with remaining beaten egg (you can use just the egg white if you want) and bake for 15 minutes or until golden brown.
10. Let set for 5 mins, and then cut into diagonal pieces.