Place thawed dough on a lightly floured surface. Cover and let rest 30 minutes.

Preheat oven to 450°. Lightly spray a large baking sheet with nonstick spray. Spread frozen tater rounds on prepared baking sheet. Bake 12 to 14 minutes or until golden and slightly crisp, turning halfway through; set aside. Reduce oven temperature to 350°. Spray another baking sheet with nonstick spray; set aside.

Spray a large nonstick skillet with nonstick spray; heat over medium heat. Cook chorizo 3 minutes, stirring occasionally to break into crumbles. Add garlic; cook 1 to 2 minutes or until chorizo reaches 165°F. Remove skillet from heat; make 6 indentations in the chorizo mixture. Crack 6 eggs into indentations in chorizo. Return skillet to heat and cook 5 to 6 minutes or until egg whites have set and yolks begin to thicken.

Roll out bread dough on the lightly floured surface to a 12×10-inch rectangle. Top with tater rounds, chorizo mixture, ½ cup salsa verde, onions, jalapeño, and 1 tablespoon cilantro to within 1 inch of edges. Top with cheese. Drizzle with lime juice.

Tightly roll up into a spiral, starting from a short side; pinch edges together to seal. Place on prepared baking sheet, seam side down. Whisk together remaining egg and water in small bowl; brush over top of loaf. Sprinkle with salt to garnish, if desired.

Bake 40 to 45 minutes or until golden brown. Cool 10 minutes. Cut into slices and serve with additional salsa verde. Garnish with lime zest and additional cilantro, if desired.