Fresh Vegetable Pizza

• 2 (8 oz.) cans Pillsbury crescent dinner rolls
• 1 (8 oz.) carton sour cream
• 1 to 2 Tbsp. prepared horseradish
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 c. fresh mushrooms
• 1 c. chopped tomatoes, seeded
• 1 c. broccoli florets
• 1/2 c. green bell pepper
• 1/2 c. chopped onion

1. Heat oven to 375u0b0.
2. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan; press over bottom and 1 inch up sides to form crust.
3. Seal perforations.
4. Bake at 375u0b0 for 14 to 19 minutes or until golden brown.
5. Cool completely.
6. In small bowl, combine sour cream, horseradish, salt and pepper; blend until smooth.
7. Spread evenly over cooled crust.
8. Top with remaining pieces.
9. Store in refrigerator.
10. Makes 60 appetizers.

crescent dinner rolls, sour cream, horseradish, salt, pepper, fresh mushrooms, tomatoes, broccoli florets, green bell pepper, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=181635 (may not work)