Ingredients:
9 Rhodes Dinner Rolls or 6 Rhodes Texas Rolls, thawed and risen 6 ounces boneless, skinless chicken breast, cubed (or use barbecued chicken, cubed) 1 cup barbecue sauce, divided 1/2 small green pepper, cut in thin strips 1/2 small red pepper, cut in thin strips 1/2 cup sliced mushrooms 1 small tomato, diced 1 cup grated mozzarella cheese

Instructions:
Cook chicken in 1/2 cup barbecue sauce until no longer pink. Set aside. Spray board or counter top with nonstick cooking spray. Combine rolls together to form a ball and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Build up edges slightly. Poke crust several times with a fork to prevent air bubbles from forming. Grill, covered, over medium heat for 5-10 minutes. Remove from grill. Spread with remaining 1/2 cup barbecue sauce. Top with chicken mixture, peppers, mushrooms and tomato. Sprinkle with cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted.