Fresh vegetable pizza
60 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pillsbury Crescent Rolls |
| 8 | ounces | Sour cream |
| 1½ | tablespoon | Prepared horseradish |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Fresh mushrooms, chopped |
| 1 | cup | Chopped, seeded tomatoes |
| 1 | cup | Small broccoli florets |
| ½ | cup | Chopped green peppers |
| ½ | cup | Chopped green onions |
Directions
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.