Preheat the oven to 425°F and line a standard baking sheet with parchment paper or a silicone baking mat.
Whisk together the Eggland's Best Eggs with ¼ cup of half & half until light and fluffy. Season with salt and black pepper to your taste.
In a medium-size skillet on the stovetop, melt 2 tablespoon of butter. Add the beaten eggs and chopped chives to the pan.
Gently cook over medium heat until soft scrambled. Remove from the stove and cool.
Press the pizza dough into roughly a 10 x 13 inch rectangle.
Melt the remaining butter. Brush the top of the dough lightly with butter from edge to edge. Sprinkle 1 cup of shredded mozzarella-provolone blend cheese over the dough. Arrange the scrambled eggs over the entire surface of the dough. Sprinkle the crumbled pancetta or bacon over the scrambled eggs.
Sprinkle the top with the remaining 1 cup of shredded mozzarella-provolone cheese.
Begin to roll starting with the widest edge.
Roll and shape the stromboli ending seam side down tucking the ends under. Carefully transfer to the baking sheet.
Brush the top and sides of the stromboli with the remaining melted butter. Season with dry Italian seasoning, garlic salt and onion powder. Lastly, sprinkle with 2 tablespoon of grated Parmesan cheese.
Place into the oven and bake for 18 minutes or until the top is golden. Rest for 5 minutes on the counter before slicing into 1" portions.