Fresh Vegetable Pizza

(from beckyinem’s recipe box)

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

  1. Heat oven to 375°F.

  2. 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.

  3. Bake 14 to 19 minutes or until golden brown. Cool completely, about 30 minutes.

  4. 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.

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