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2 cans refrigerated crescent dinner rolls 1 8-oz. carton sour cream 1-2 Tbsp. prepared horseradish 1/4 tsp. salt 1/8 tsp. pepper 2 c. fresh mushrooms, chopped 1 c. chopped, seeded tomatoes 1 c. small broccoli florets 1/2 c. chopped green pepper 1/2 c. chopped green onions Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15x10x1-inch baking pan. Press over bottom and 1 inch up sides to form crust. Seal perforations and bake at 375 degrees 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 remaining ingredients. Cut into appetizer-sized pieces and store in refrigerator until serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |