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
Cut into appetizer-sized pieces and store in refrigerator until
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