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

Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles cross wise in ungreased 15"x10" jelly roll pan. Press over bottom and 1" up sides to form crust. Seal perforations. Bake at 375 degrees for 14 to 19 minutes or until golden brown. Cool. In small bowl mix sour cream, horseradish, salt and pepper; blend until smooth. Spread evenly over crust. Top with vegetables. Cut into appetizer size pieces. Makes 60 appetizers.