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

Heat oven to 375 degrees. Separate rolls into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1 inch baking pan; press over bottom and up sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. Blend sour cream, horseradish, salt and pepper. Spread over crust. Top with remaining ingredients. Cut into small pieces. Store in refrigerator. Makes 60 appetizers.