2 (8 oz.) cans Pillsbury 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. sm. broccoli florets
1/2 c. chopped green bell pepper
1/2 c. chopped green onions

Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased jelly roll pan; press over bottom and 1 inch up sides. Bake 14-19 minutes or until golden brown. Cool completely.

Blend sour cream, horseradish, salt and pepper. Spread over crust. Top with remaining ingredients. Vegetables may be varied to taste. Cut into small pieces and refrigerate.