1. Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray. In a large bowl combine chicken, spinach, artichokes, feta, Italian cheese blend and lemon juice; mix well.
2. Roll out bread dough on a lightly floured surface. Spoon chicken mixture on dough to within 1 inch from the edges. Starting at one long edge, roll the dough jelly-roll style, pinching ends and seam to seal.
3. Place dough, seam side down, on baking sheet. Brush top of dough with egg white; cut 5 diagaonal slits to vent. Bake 30 to 35 minutes or until golden brown. Transfer to a wire cooling rack and let cool 5 to 8 minutes before slicing. Serve warm.