| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Appetizers, Vegetables | 60 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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