|Refrigerated crescent dinner rolls||8 Ounce (1 Package)|
|Whole chicken breasts||2 , split, skinned and boned|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, sliced into thin rings|
|Green bell pepper||1 Large, sliced into thin rings|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Pitted ripe olives||1⁄2 Cup (8 tbs), sliced|
|Garlic salt||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
Preheat oven to 425°F.
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.