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Sunrise Stromboli

Sunrise Stromboli

Course Breakfast, brunch
Cuisine American
Keyword sunrise-stromboli
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 slices
Author Melissa Sperka


  • 8 large Eggland's Best Eggs
  • 1/4 cup half & half
  • salt and black pepper to taste
  • 1 Tbsp chopped fresh chives
  • 5 Tbsp butter divided
  • 1 13.4 oz classic refrigerated pizza dough
  • 2 cups shredded mozzarella-provolone cheese blend
  • 8 oz pancetta or bacon cooked and crumbled
  • 1/2 tsp dry Italian seasoning
  • 1/4 tsp garlic salt
  • 1/4 tsp onion powder
  • 2 Tbsp grated Parmesan cheese


  • 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 1/4 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 Tbsp 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 Tbsp 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.