Pizza dough is rolled with a creamy chicken alfredo filling and baked until golden and bubbly.
Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and cook until golden and cooked through, about 7 minutes. Remove to a bowl and set aside.
Add mushrooms to pan and cook until softened and golden, about 10 minutes. Add mushrooms to bowl with chicken and stir in green onion. Let cool for 15 minutes.
Stir Alfredo sauce and cheese into chicken mixture.
Roll dough out to 20×14 inch rectangle. Transfer to prepared baking sheet. Spread filling on bottom half of dough, leaving a 1 inch border on sides. Starting at the short end topped with filling, roll in jelly roll fashion, ending seam side down. Pinch the edges to seal and tuck underneath.
Stir 2 tsp water into egg and brush over bread. Sprinkle with parsley. Bake until golden and puffed, about 40 minutes.