Double Chocolate Swirl Bread

Preheat oven to 375.
For bread, lightly spray mini loaf pan w/ nonstick cooking spray.
Coarsley chop almonds and 1/2 Celsius white chocolate chips; place in medium bowl; set aside.
Unroll one package of the bread dough on lightly floured surface; do not stretch.
Lightly beat egg white and water in a small bowl; brush over dough.
Grate half of the semi-sweet chocolate chips evenly over dough.
Sprinkle w/ almond/white chocolate mixture; roll lightly w/ rolling pin, pressing mixture into the dough.
Unroll remaining package of bread dough directly over first dough layer, matching edges and rolling lightly to seal.
Brush dough lightly w/ a portion of the egg white mixture.
Grate remaining chocolate morsels over dough and sprinkle w/ remaining almond/white chocolate mixture; roll lightly w/ rolling pin.
Starting at narrow edge, rol dough up tightly; pinch edges to seal.
Slice roll into four equal portions; place seam side down in loaf pans.
Make a deep cut down the length of each loaf w/out cutting through the ends.
Brush loaves w/ remaining egg whites.
Bake 25-30 minutes or until golden brown.
Remove from oven; cool in pan 5 minutes.
Remove loaves from pan; cool completely.
To make drizzle, melt 1/2 c white chocolate chips and 1 tsp vegetable oil in saucepan and drizzle over tops of bread.
Sprinkle w/ remaining almonds and chocolate chips.