2 tubes crescent rolls
1 tbsp. Horseradish
Chopped onion
Chopped broccoli
Shredded carrot
16 oz. sour cream
16 oz. cheddar cheese, shredded
Chopped green pepper
Chopped zucchini
Chopped mushrooms

Spread the rolls into a 9x13 inch pan that has been sprayed with nonstick cooking spray. Bake a 350 degrees for 10 minutes or until lightly browned. Cool. Mix the sour cream and Horseradish and spread over the rolls. Top with the vegetables and the cheese and cut into squares.