Thaw dough in refrigerator 12 hours.
Combine the cream cheese and olive paste in a medium bowl, stirring until smooth. Set aside.
Working with 1 dough portion at a time (cover remaining dough to keep from drying), roll each portion into a 12 x 5-inch rectangle on a floured surface. Spread half of cream cheese mixture over center of each rectangle, leaving a 1/2-inch margin around edges. Arrange the pepper pieces over cheese mixture, and top with spinach. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets, and pinch seam and ends to seal. Place loaves, seam sides down, on a large baking sheet coated with cooking spray. Cover and let rise 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Brush loaves with egg white.
Preheat oven to 375°.
Bake the bread at 375° for 35 minutes or until the loaves are browned on the bottom and sound hollow when tapped. Remove the loaves from the pan, and cool bread for 5 minutes on a wire rack.