Ingredients
- INGREDIENTS:
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 container (8 oz) 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 (8 medium)
Directions
-
Heat oven to 375°F.
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If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15×10×1-inch pan; press in bottom and 1 inch up sides to form crust. Seal perforations. If using dough sheets: Unroll both cans of dough. Place rectangles crosswise in ungreased 15×10×1-inch pan; press in bottom and 1 inch up sides to form crust.
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Bake 14 to 19 minutes or until golden brown. Cool completely, about 30 minutes.
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In small bowl, mix sour cream, horseradish, salt and pepper until smooth. Spread evenly over cooled crust. Top with remaining ingredients. Cut into 10 rows by 6 rows. Store in refrigerator.