2 (8 oz.) cans crescent dinner rolls
1 (8 oz.) sour cream
1 to 2 tbsp. horseradish
1/4 tsp. salt
1/8 tsp. pepper
2 c. fresh mushrooms, chopped
1 c. chopped tomatoes
1 c. small broccoli florets
1/2 c. chopped green pepper
1/2 c. chopped green onion

Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased cookie sheet. Press over bottom and one inch up sides of pan. Seal perforations. Bake in oven for 14 to 19 minutes or until golden brown. Cool completely. Combine sour cream, horseradish, salt and pepper. Spread over crust completely. Spread over crust with remaining ingredients. Chill for 2 hours. Cut into small pieces. Serve cold.