Potato Stromboli

• 2 large potatoes
• 1 garlic clove, crushed
• 1 medium onion, diced
• 2 eggs, beaten
• salt and pepper
• 1 lb pizza dough, raised
• 1 tablespoon olive oil

1. Boil potatoes with skin on, for 15 minutes, or until fork goes through easily (but potato is not mushy). Let potatoes cool for a few minutes, peel skin, then cut potatoes in small chunks.
2. Heat olive oil in large pan, add garlic and onions. Stir for 5 minutes, then add potatoes, seasoning with salt and pepper. Let potatoes brown a bit (5 minutes or so), then add eggs. Stir eggs in quickly and remove pan from heat once eggs are cooked. Let cool for a few minutes.
3. Punch down pizza dough. Roll out to 8" x 12" or so.
4. Spoon potato mixture on dough, spreading to within 1" on each side. Roll up dough from 12" side, jelly-roll fashion, tucking in sides. Pinch dough together to hold in ingredients. Place seam side down on parchment paper on baking pan, and bake at 375 degrees for 20 minutes.
5. Cut into one inch pieces.

potatoes, garlic, onion, eggs, salt, pizza dough, olive oil

Taken from www.food.com/recipe/potato-stromboli-217598 (may not work)