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Ingredients:

16 Rhodes White Dinner Rolls , or 10 Rhodes Texas Rolls, thawed to room temperature
1 pound boneless skinless chicken breast half, cut into 1-inch pieces
1 tablespoon olive oil
1 green pepper, sliced
2 cloves garlic, minced
1 cup thinly sliced onion
2 teaspoons chili powder
1 teaspoon hot sauce
1/2 teaspoon salt
3/4 cup salsa
1 1/2 cups grated Monterey Jack cheese, or mozzarella cheese

Spray counter lightly with non-stick cooking spray. Combine dinner rolls or Texas rolls into a ball and roll into a 15 x 10-inch rectangle. Cover with plastic wrap and let rest for about 10 minutes. Remove plastic wrap and place dough on a sprayed 15 x 10-inch baking pan. Cover with plastic wrap and let rise 20-30 minutes. Remove wrap and prick several times with a fork. Bake at 375°F for 10-15 minutes or until lightly browned. Remove from oven and set aside.

In a skillet saute chicken in olive oil for about 5 minutes. Add the green pepper, onion, garlic, chili powder, hot sauce and salt. Cook 1-2 minutes longer. Spoon mixture over crust and top with salsa and cheese. Bake at 350°F for 10-15 minutes or until crust is golden brown and cheese is melted.

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