1 package refrigerated crescent dinner rolls
250 ml chicken, cooked & diced 1 cup
1 large onion, peeled & sliced into thin rings
1 green pepper, thinly sliced
225 g fresh mushrooms, sliced 1/2 lb
125 ml olives, sliced 1/2 cup
250 ml pizza sauce 1 cup
5 ml garlic salt 1 tsp
5 ml dried oregano 1 tsp
50 ml Parmesan cheese, grated 1/4 cup
500 ml mozzarella cheese, shredded 2 cup
Separate dough and press into lightly greased 14 x 10 inch (35.5 cm x 25.5 cm) baking sheet. Ensure to join edges and roll up the edge of the pan.
In a small saucepan; combine chicken, onion, pepper, mushrooms and olives. Heat through.
Spread pizza sauce over dough. Spoon chicken mixture evenly over dough. Sprinkle with garlic salt, oregano and Parmesan cheese. Top with mozzarella cheese.
Bake in preheated 425 F (220 C) oven for 20 minutes or until crust is puffed and golden brown.
Serves 4