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Chop the mushrooms and red onion and mix them together with the chicken and pizza sauce.
Place the soft bap mix into a mixer bowl and using a dough hook, add the warm water and mix on a slow speed for 1 minute and then mix for 10 minutes on a medium speed.
Cover the bowl with a damp clean tea towel and leave to rest for 10 minutes
Divide the dough into 2, roll out each half to make a rectangle approximately 1 cm thick.
Fold the bottom half of the dough up over to cover the mixture of each rectangle and then top each one with the remaining mixture. Fold the top half dough over so that no mixture is showing.
Using the end of a spoon press down on the exposed edge to help seal it ( like you would do a sausage roll).
Brush very lightly with olive oil to glaze, cover with a clean damp cloth and leave to prove at room temperature for 15 - 20 minutes or until double in size
Bake in a pre-heated oven (200º C / 400º F / Gas 6) for 10 - 15 minutes until golden brown.
Cool on a wire rack and slice into 16 for service.