Boil potatoes with skin on for 15 minutes until easily pierced with a fork.

Let potatoes cool slightly, peel, and cut into small chunks.

Heat olive oil in a large pan.

Add crushed garlic and diced onions to the pan.

Stir for 5 minutes until onions are softened.

Add potato chunks to the pan, season with salt and pepper.

Let potatoes brown slightly, about 5 minutes.

Add beaten eggs to the pan.

Stir eggs quickly until cooked.

Remove pan from heat and let cool for a few minutes.

Punch down pizza dough.

Roll out the dough to approximately 8" x 12".

Spoon potato mixture onto the dough, leaving a 1" border on all sides.

Roll up the dough tightly from the 12" side, jelly-roll fashion, tucking in the sides.

Pinch the dough together to seal in the ingredients.

Place stromboli seam side down on parchment paper on a baking pan.

Bake at 375 degrees Fahrenheit for 20 minutes, or until golden brown.

Let cool slightly before slicing into one-inch pieces.