CHICKEN SPINACH LOGS

1/2 Lb. Bacon, cooked and crumbled
2 Bonless, Skinless Chicken Breast Halves, grilled or baked
Lawry's Seasoing Salt
1 Loaf Frozen White Bread Dough, thawed overnight in ref.
1 10oz. Pack Frozen Chopped Spinach, thawed and squeezed of water
1 8oz. Pack Cream Cheese, room tmep.
1/4 Cup Mayonnaise
1/2 Cup Parmesan Cheese
1 Teaspoon Garlic Powder
1/2 Teaspoon Dried Basil
11/2 Cups Mozzarella Cheese
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Egg White
1 Teaspoon Water

The night before you make this appetizer, take the loaf of frozen bread dough and put into a sprayed loaf pan. Cover with plastic wrap that has also been sprayed. Place in ref. to let rise overnight. Remove from the ref. when ready to start the appetizer. Preheat the oven to 425.
Cook and crumble the bacon and drain on paper towels. Set aside.
Sprinkle the chicken with Seasoning Salt. Cook on either a grill pan or regular baking pan with a little Olive Oil or vegetable oil. Remove from pan and set aside. In a medium bowl, combine the spinach, cream cheese, mayonnaise, Parmesan cheese, garlic powder, basil, salt and pepper. Mix well. Turn the dough onto a lightly floured surface. Cut into 2 equal parts.
Working with 1/2 of the dough at a time, roll out into a rectangle about 1/8 inch thick. This may take some time because the dough will keep trying to shrink back to it's original size, but keep working with it until you get it rolled out. Spread with the 1/2 of the spinach filling leaving a one inch space all around the edges. Cut the chicken into small pieces and sprinkle 1/2 of the chicken on top of the filling. Sprinkle with half of the bacon. Sprinkle with half of the mozzarella cheese. Starting with the long end, carefully roll the dough into a log making sure to keep the filling inside of the log. Squeeze and shape the log making it long enough to form into your desired shape.   Make sure that the seam is on the bottom of the log. Fold the ends under. Form into the shape you want. Mix the egg white with the water and brush on both of the logs. Poke holes in the top of the logs so the heat will excape and they will not explode and the filling run out. Put in a glass sprayed baking pan or a sprayed cookie sheet. Bake for 30 minutes. Serve with marinara sauce.