Fresh Vegetable Pizza
Scatter colorful chopped veggies on a quick crescent roll crust
spread with tangy sour cream.
2 (8-ounce) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1 (8-ounce) container sour cream
1 to 2 Tablespoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups fresh mushrooms, chopped
1 cup chopped seeded tomatoes
1 cup small broccoli florets
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
Heat oven to 375° F.
Separate dough into 4 long rectangles.
Place rectangles crosswise in ungreased 15x10x1-inch baking pan; press over bottom and 1 inch up sides to form crust.
Bake at 375° F. for 14 to 19 minutes or until golden brown.
Cool 30 minutes or until completely cooled.
In small bowl, combine sour cream, horseradish, salt and pepper; blend until smooth.
Spread evenly over cooled crust.
Top with remaining ingredients.
Cut into appetizer-sized pieces.
Store in refrigerator.
posted by GourmetGal (NY)