8 oz Refrigerated crescent rolls
2 Whole chicken breasts, split; skinned and boned
1/4 cup Vegetable oil
1 large Onion, sliced into thin rings
1 large Green pepper, sliced thin
1/2 lb Fresh mushrooms, sliced
1/2 cup Pitted ripe olives, sliced
10 1/2 oz Pizza sauce with cheese
1 tsp Garlic salt
1 tsp Dried oregano
1/4 cup Grated parmesan cheese
2 cup Shredded mozzarella cheese
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Preheat oven to 425. Separate crescent dough into 8 triangles. Press triangles into lightly oiled 12 inch pizza pan, covering it completely. cut chicken into 1 inch pieces. heat oil in large skillet over medium high heat.
Add chicken, onion, green pepper, mushrooms and olives. Cook and stir about 5 minutes or until chicken is cooked. Spread pizza sauce over dough.
Spoon chicken mixture evenly over sauce. Sprinkle with garlic salt, oregano and parmesan cheese.
Top with mozzarella cheese. Bake 20 minutes or until crust is golden brown.
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