2 (8 oz.) cans Pillsbury crescent dinner rolls
8 oz. sour cream
2 tbsp. prepared horseradish
1/4 tsp. salt
1/8 tsp. pepper
2 c. fresh mushrooms, chopped
1/2 c. green pepper, chopped
1/2 c. red pepper, chopped (chopped, seeded tomato may be substituted)
1/2 c. chopped green onion
2 c. sm. broccoli florets
1 lg. carrot, grated

Heat oven to 375 degrees. Separate dough into 4 long rectangles and place crosswise in ungreased 15x10x1 inch baking pan. Press over bottom and up sides, sealing all perforations.

Bake for 14-19 minutes or until golden brown. Cool completely.

Blend sour cream, horseradish, salt and pepper. Spread over crust.

Top with chopped vegetables and finely grated carrot. Store in refrigerator. Cut into squares.