2 (8 oz.) Pillsbury refrigerated quick crescent rolls
1-2 tbsp. horseradish
1 c. sour cream
1/4 tsp. salt
1/2 tsp. pepper
2 c. fresh mushrooms, chopped
1 c. tomatoes, chopped
1 c. sm. broccoli florets
1/2 c. green pepper, chopped
1/2 c. green onions, chopped

Preheat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 inch jelly roll pan; press over bottom and 1 inch up the sides to form crust. Seal perforations. Bake for 14- 19 minutes or 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 vegetables. Cut into appetizer size pieces. Refrigerate leftovers. Makes approximately 60 appetizers.