Fresh Vegetable Pizza

• 2 (8 oz.) cans Pillsbury crescent rolls
• 1 (8 oz.) carton sour cream
• 1 to 2 Tbsp. horseradish
• 2 c. fresh mushrooms, chopped
• 1 c. tomatoes, chopped and seeded
• 1 c. small broccoli florets
• 1/2 c. green pepper, chopped
• 1/2 c. green onions, chopped
• salt and pepper

1. Heat oven to 375u0b0.
2. Separate dough into 4 long rectangles. Place rectangles crosswise into ungreased 15 x 10 x 1-inch baking pan.
3. Press over bottom and up sides.
4. Seal perforations.
5. Bake 14 to 19 minutes or until golden brown.
6. Cool completely.
7. Blend sour cream, horseradish, salt and pepper.
8. Spread over top.
9. Top with vegetables.
10. Cut into small pieces.
11. Store in refrigerator. Makes 60 appetizers.

crescent rolls, sour cream, horseradish, fresh mushrooms, tomatoes, broccoli florets, green pepper, green onions, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801256 (may not work)