Title: Fresh Vegetable Pizza
Categories: Appetizer Pizza
Yield: 60 Servings
| 2 | c | Pillsbury Crescent Rolls |
| 8 | oz | Sour cream |
| 1 1/2 | tb | Prepared horseradish |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | c | Fresh mushrooms, chopped |
| 1 | c | Chopped, seeded tomatoes |
| 1 | c | Small broccoli florets |
| 1/2 | c | Chopped green peppers |
| 1/2 | c | Chopped green onions |
1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place
rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss
over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19
minutes or until golden brown. Cool completely. 2>. Blend sour cream,
horseradish, salt and pepper until smooth. Spread evenly over crust. Top
with remaining ingredients. Cut into appetizer-size pieces. Refrigerate.