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

Separate dough in 4 long rectangles. Place crosswise in ungreased 15 x 10 inch jelly roll pan; press over bottom and up sides, 1 inch from crust. Bake at 375 degrees for 14 to 19 minutes until golden brown. Cool completely.

In small bowl combine sour cream, horseradish, salt and pepper; blend until smooth. Spread evenly over cooled crust. Top with mushrooms, tomatoes, broccoli, green pepper and onions. Cut into appetizer size pieces. Refrigerate leftovers. Makes 60 appetizers.