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This recipe for FRESH VEGETABLE PIZZA is from REPLENISH - A Collection of Best-Loved Recipes & Inspiration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls
1 container (8 oz.) sour cream
1 to 2 Tbsp. prepared horseradish
1/4 tsp. salt
1/8 tsp. pepper
2 c. fresh mushrooms, chopped
1 c. tomatoes, seeded & chopped
1 c. small broccoli florets
1/2 c. green bell pepper, chopped
1/2 c. green onions, chopped ( about 8 medium)

1. Preheat oven to 375°F.
2. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15x10x1" jelly roll pan. Press over bottom and 1" up sides to form crust. Seal perforations.
3. Bake for 14 to 19 minutes or until golden brown. Cool.
4. In small bowl mix sour cream, horseradish, salt and pepper; blend until smooth. Spread evenly over crust. Top with vegetables. Cut into appetizer size pieces. Store in refrigerator. Makes 60 appetizers.




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