Preheat oven to 375 degrees F. Line 1 large baking sheet with foil and spray with lightly with nonstick cooking spray. Set aside.
In a medium bowl, stir together chicken, marinara and Italian seasoning
Spread the refrigerated dough out on a large, flat surface and form into a rectangle shape, pressing together any seams. Spread the mixture evenly over the dough. Sprinkle evenly with 1 cup shredded Mozzarella cheese and ½ cup shredded Parmesan cheese.
Roll into a log starting with the longer side. For best results, refrigerate the log for 30 minutes or up to 2 hours.
When ready to bake, slice the log into 1 inch pieces and arrange on the prepared baking sheet, cut side up. Top each pinwheel equally with the remaining shredded Mozzarella.
Bake at 375 for 15-17 minutes, or until golden brown on top.
Serve immediately, garnished with fresh minced parsley or basil.
Chilling before baking is essential here so the pinwheels hold their shape.