1 large unpeeled red apple, cored and cut into 32 thin slices
1 1/3 cups shredded sharp cheddar cheese
COMBINE hot roll mix, yeast packet and garlic salt in large bowl; mix well. Stir in warm water and 2 tablespoons olive oil until blended. Turn out onto lightly floured surface; shape into a ball. Knead 5 minutes or until smooth and elastic. Place dough in bowl coated with no-stick cooking spray, turning dough to coat top. Cover and let rise in warm place (80° to 85°F) 20 to 30 minutes or until doubled in size.
HEAT remaining 2 tablespoons olive oil in large skillet. Add onion and garlic. Cook 7 minutes or until tender, stirring occasionally. Stir in barbecue sauce, apple butter and cayenne pepper. Heat through. Stir in chicken until evenly coated with sauce.
COAT clean grill grate with no-stick cooking spray. Heat charcoal grill or gas grill to medium.
DIVIDE dough into 4 equal pieces. Roll each into a 9-inch circle on lightly floured surface. Place dough directly on grill grate. Reduce temperature to medium-low. Grill, covered, 4 minutes or until dough begins to puff and is golden brown on bottom. Turn dough over. Top each crust with 1/2 cup chicken mixture, 1 tablespoon Parmesan cheese, 8 apple slices and 1/3 cup cheddar cheese. Cover and grill on low 3 to 4 minutes or until crusts are golden brown on bottoms and cheese is melted. Remove from grill and let stand 5 minutes before cutting into wedges.