Double Chocolate Swirl Bread

Preheat oven to 375u0b0.
Lightly spray loaf pan (I use a pan that makes 4 mini loaves) with nonstick cooking spray.
Coarsely chop almonds and half of the white chocolate morsels; place in bowl and set aside.
On lightly floured surface, unroll 1 package of bread dough.
Don't stretch.
Lightly beat egg white and water in small bowl; brush dough with a portion of the egg mixture. Grate half of the semi-sweet chocolate morsels evenly over dough. Sprinkle with half of the almond and white chocolate mixture; roll lightly with rolling pin, pressing mixture into dough.
Unroll remaining package of bread dough directly over first dough layer, matching seams and rolling lightly to seal.
Brush dough lightly with a portion of the egg mixture; grate remaining chocolate morsels over dough and sprinkle with remaining white chocolate and almond mixture.
Roll lightly with rolling pin.
Starting at narrow edge, roll dough up tightly; press edge to seal.
Slice roll into 4 equal portions; place seam side down in pan.
Make deep cut down the length of each loaf without cutting through ends.
Brush loaves with remaining egg mixture.
Bake 25 to 30 minutes or until golden brown (center of loaves may appear moist). Cool for 5 minutes.
Remove loaves from pan.
Cool completely. Microwave remaining white chocolate and oil, uncovered on high for 30 to 40 seconds or until chocolate is melted and smooth.
Do not over heat.
Drizzle chocolate over loaves; sprinkle with sliced almonds or chocolate morsels.