1 14-1/2oz. can. diced tomatoes with basil, garlic and oregano, undrained
2 C. cubed cooked chicken (about 10 oz)
1 1-1/2 sliced fresh mushrooms
2 8oz. pkgs. pepperoni
1 8oz. can. pizza sauce
1 medium onion, chopped
1 C. shredded pizza cheese (4oz)
1/4 C. grated Parmesan cheese (1oz)
1 11oz. pkg. (12) refrigerated breadsticks
1 Tbsp. grated Parmesan cheese
Additional toppings ( such as sliced black olives, green olives, chopped green or yellow pepper, cooked and crumbled bacon, chopped ham, etc)
Preheat oven to 375F. Grease four 12-16 ounce baking dishes; set aside. In a medium bowl stir together undrained tomatoes, chicken, mushrooms, and pizza sauce. Spoon mixture into prepared baking dishes.
Pepperoni, onion, Sprinkle pizza cheese evenly over tomato mixture. Sprinkle with 1/4 cup Parmesan cheese.
Unroll the bread stick dough, Separate along perforations to form 12 strips. Weave 3 strips over filling in each baking dish to form a lattice crust on chicken mixture. (Depending on the width of your bowls, you may need to cut strips to length or piece strips together.). Brush dough with a little milk. Sprinkle with the 1 Tbsp. Parmesan cheese.
Bake in preheated oven about 25 minutes or until bread sticks are golden and filling is bubbly. Let stand for 5 minutes before serving. To serve, loosen edges and invert onto plates; remove baking dishes. If desired, sprinkle pizza pie with additional toppings.
Prep: 20 minutes, Bake: 25 minutes. Makes: 4 servings