1 pkg. (8 rolls) refrigerated crescent rolls
1/4 c. vegetable oil
2 whole broiler-fryer chicken breasts, halved, boned, skinned and cut in 1 inch pieces
1 lg. onion, peeled and sliced into thin rings
1 lg. green pepper, washed, seeded and cut into thin rings
1/2 lb. fresh mushrooms, sliced
1/2 c. pitted ripe olives, drained and sliced
1 can (about 15 oz.) pizza sauce
1 tsp. garlic salt
1 tsp. oregano
1/4 c. Parmesan cheese
2 c. shredded Mozzarella cheese

Unroll crescent dough into 8 triangles. Into lightly oiled 12 inch pizza pan, press dough, especially at perforations, to seal.

In skillet or fry pan, heat the 1/4 cup oil to medium temperature. Add chicken pieces, onion rings, green pepper, mushrooms and olives; cook, stirring, about 5 minutes or until fork can be inserted in chicken with ease. Lightly drain, if needed.

Spread pizza sauce over crust. Spoon chicken mixture evenly over sauce. Sprinkle garlic salt, oregano and Parmesan cheese over all. Top with Mozzarella cheese.

Bake, uncovered, in preheated 425 degree oven about 20 minutes or until crust is done. Allow to stand a few minutes before cutting into wedges to serve. Makes about 4 generous servings.