Fresh Vegetable Pizza

• 2 (8 oz.) cans Pillsbury refrigerated crescent dinner rolls
• 1 (8 oz.) carton sour cram
• 1 to 2 Tbsp. horseradish
• 1/4 tsp. salt
• 1/8 tsp. pepper
• sprinkling of dill weed
• 2 c. fresh mushrooms, chopped
• 1 c. chopped seeded tomatoes
• 1 c. small broccoli florets
• 1/2 c. each green pepper and green onion, chopped

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 or same size shallow dish.
3. Press over bottom and 1 inch up sides to form crust.
4. Seal perforations.
5. Bake for 15 to 19 minutes or until golden brown.
6. Cool completely.
7. In small bowl combine horseradish, salt, pepper and dill weed.
8. Blend until smooth.
9. Spread evenly over cooled crust.
10. Top with remaining ingredients.
11. Cut into appetizer-sized pieces.
12. Store in refrigerator.

rolls, sour cram, horseradish, salt, pepper, sprinkling of dill weed, fresh mushrooms, tomatoes, broccoli florets, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327180 (may not work)