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1
Preheat oven to 375*F.
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2
For bread:
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Lightly spray 4 mini loaf pans with nonstick cooking spray. Coarsely chop almonds and white chocolate chips; place in a bowl.
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4
Unroll one package of the bread dough on a lightly floured surfaace. Do Not Stretch.
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5
Lightly beat the egg white and water in a small bowl. Brush the dough with a portion of the egg white mixture.
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6
Grate half of the chocoate chips evenly over the dough(I chop them in the food processor). Sprinkle with half of the almond and white chocolate mixture: roll lightly with a rolling pin, pressing mixture into the dough.
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7
Unroll the remaining package of bread dough directly over the first dough layer, matching edges and rolling lightly to seal.
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8
Brush dough lightly with a portion of the egg white mixture.
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9
Grate the remaining chocolate chips over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with rolling pin.
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10
Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in mini pan. Make a deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture.
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11
Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely.
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12
For chocolate drizzle, place chocolate chips and oil in a small microwave proof bowl. Place in microwave, uncovered on high 30-40 seconds or until chocolate is melted and smooth. Do not overheat. Drizzle over loaves; sprinkle with additional almonds or chocolate chips, if desired. Enjoy!
