2 oz. cans Pillsbury crescent dinner rolls
1 (8 oz.) carton dairy sour cream
1 to 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 bell pepper
1/2 c. chopped green onions

Heat oven to 375 degrees. Separate dough into four long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1 inch baking pan; press over bottom and 1 inch up sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. Blend sour cream, horseradish, salt and pepper until smooth. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer-size pieces. Store in refrigerator. Makes 60 appetizers.