2 (8 oz.) cans Pillsbury crescent dinner rolls
1 (8 oz.) sour cream
1-2 tbsp. 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. Pinch 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. Cut into appetizer-size pieces. Store in your refrigerator. 60 appetizers.