Ingredients for chicken fingers:
1 c Italian style bread crumbs
1 c flour
1/2 c milk
4 chicken tenderloins
Ingredients for pizza:
1 pkg pizza dough (in biscuit section at grocery store)
2 c marinara sauce
1/2 c parmesan cheese
3 TBSP minced garlic
1/2 sliced red peppers
1/4 c diced onion
3 TBSP fresh basil
2 TBSP rosemary
2 TBSP chives
1/4 c diced mushrooms
any other desired pizza toppings
6 mozzarella/havarti/muenster cheese slices
One at a time, dip chicken tenderloins in the following order: Milk, flour, egg, and finally breadcrumbs. In a saucepan, cook breaded chicken on medium-low heat, cooking until golden brown, being sure to cook chicken thoroughly. Remove from heat, set aside.
On a deep cookie sheet (with lip), dust flour. Roll out pizza dough just slightly, staying at least 1/4″ thickness. Spoon marinara onto dough, then even out leaving at least 1″ border. Add parmesan, garlic, red peppers, onion, basil, rosemary, chives and mushrooms evenly over dough. Add any other desired toppings. Place half of the cheese slices evenly, then in two lines, place chicken fingers (2 per line) on top of cheese slices. Place remaining cheese slices on top of chicken fingers. Begin neatly rolling entire pizza into a large roll, making sure to keep all items inside the roll. Tuck corners and seams, being careful to retain dough thickness. Brush well with minced garlic and melted butter.
Bake at 375F for 28-35 minutes, watching closely for last 5 minutes. To be sure roll is thoroughly cooked, check small corner underneath roll. Let cool for a few minutes. Enjoy!