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

Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 inch jelly roll pan; press over bottom and 1 inch up sides to form crust. Seal perforations. Bake at 375 degrees for 14 to 19 minutes or 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. Refrigerate leftovers. 60 appetizers.