Hollow out rolls, leaving 1/2-inch shell.
Brush with oil; sprinkle with Parmesan cheese. Place on
baking sheet. Bake in preheated 400°F oven 6 minutes
or until golden brown. Combine tomatoes, chicken broth,
zucchini, and bell pepper in large saucepan. Heat to a boil;
reduce heat. Simmer, uncovered, 5 minutes or until vegetables
are crisp-tender. Stir in olives and pepperoni. Simmer 1
minute. Ladle soup into four bread bowls; sprinkle evenly
with Mozzarella cheese. Garnish with basil sprigs, if desired.