Low Fat Sausage, Egg and Cheese Calzone

This was another Cooking Light recipe that I found in one of my older magazines.  My version probably wasn't so low-fat but the original recipe is actually really good for you. I used hot Italian sausage where they called for Chicken Sausage and I didn't use low-fat cheese, but in theory, you could make this really healthy can low fat. I've been doing p90x which is this extreme workout program where Tony Horton (the "trainer"), kicks my butt every night when I get home from work and NEVER shuts up.  They have a really strict diet that goes with the program and I'm pretty sure if you made this the low-fat way, it would be acceptable for the program.  It also called for pre-made pizza dough. I used Pillsbury Thick Crust pizza dough but I'm sure you could find a lower fat version? Maybe not.  Anyway, this was super amazing and definitely kept me full until well after lunch time.  Enjoy!

low-fat sausage, egg and cheese calzone.
1  (13.8-ounce) can refrigerated pizza crust dough
cooking spray
1  tablespoon  olive oil
1/4  cup  chopped onion
4  ounces  chicken sausage with jalapeño peppers, chopped (I used hot italian sausage)
2  large eggs, lightly beaten (substitute 4 egg whites for a lower fat version)
1/2  cup  (2 ounces) shredded Monterey Jack cheese
1/4  cup  shredded cheddar cheese
1/4  cup  chopped seeded jalapeño peppers (I didn't have any jalapeno's..boo, so I used red and yellow sweet peppers)
1  large egg white, lightly beaten

1.  Preheat oven to 425°.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
3. 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.
4. 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 jalapeño peppers.
5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch 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 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.