Fresh Vegetable Pizza - cooking recipe

Ingredients

2 (8 oz.) cans refrigerated 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 chopped mushrooms
1 c. chopped tomatoes
1 c. chopped broccoli
1/2 c. chopped green pepper
1/2 c. chopped onion

Preparation

Heat oven to 375\u00b0.
Separate dough into 4 long rectangles crosswise in ungreased 15 x 10 x 1-inch pan.
Press over bottom and 1 inch up sides.
Seal perforations.
Bake for 14 to 19 minutes, until golden brown.
Cool completely.
In a small bowl, combine sour cream, horseradish, salt and pepper; blend until smooth.
Spread evenly over cooled crust.
Top with remaining ingredients.
Cut into appetizer size pieces.
Store in refrigerator.
Makes 60.