Fresh Vegetable Pizza

• 2 (8 oz.) cans Pillsbury refrigerated crescent dinner rolls
• 1 (8 oz.) carton sour cream (nonfat or low-fat)
• 2 Tbsp. prepared horseradish
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 jar mushrooms, drained
• 1 c. chopped and seeded tomatoes
• 1 c. small broccoli florets
• 1/2 c. chopped bell pepper
• 1/2 c. chopped onion
• 1/2 c. chopped radishes
• 1/2 c. or more shredded cheese (your choice)

1. In a small bowl, mix the sour cream, horseradish, salt and pepper; blend until smooth.
2. Heat oven to 375u0b0.
3. Separate dough into 4 long rectangles.
4. Place in ungreased 15 x 10 x 1-inch baking pan.
5. Press over bottom and 1 inch up side to form crust.
6. Seal perforations.
7. Bake at 375u0b0 for 14 to 19 minutes, or until golden brown.
8. Cool.

rolls, sour cream, horseradish, salt, pepper, mushrooms, tomatoes, broccoli florets, bell pepper, onion, radishes, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=894078 (may not work)