2 8-oz cans Pillsbury crescent rolls
8 ounces sour cream
1 tablespoon prepared horseradish, 1 to 2 tablespoon
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups fresh mushrooms, sliced
1 cup chopped seeded tomatoes
1 cup small broccoli florets
1/2 cup chopped green peppers
1/2 cup chopped green onions
Servings: 60
1. Heat oven to 375F. Separate dough into 4 long triangles. Place rectangles crosswise in ungreased 15x10" jelly roll pan, press over bottom and 1" up sides to form crust. Seal perforations. Bake at 375F for 14-19 minutes or till golden brown. Cool completely.
2. In small bowl, combine sour cream, horseradish, salt and pepper; blend till smooth. Spread evenly over cooled crust. top with veggies. Cut into appetizer size pieces. Refrigerate leftovers.
Servings: 60
8 ounces sour cream
1 tablespoon prepared horseradish, 1 to 2 tablespoon
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups fresh mushrooms, sliced
1 cup chopped seeded tomatoes
1 cup small broccoli florets
1/2 cup chopped green peppers
1/2 cup chopped green onions
Servings: 60
1. Heat oven to 375F. Separate dough into 4 long triangles. Place rectangles crosswise in ungreased 15x10" jelly roll pan, press over bottom and 1" up sides to form crust. Seal perforations. Bake at 375F for 14-19 minutes or till golden brown. Cool completely.
2. In small bowl, combine sour cream, horseradish, salt and pepper; blend till smooth. Spread evenly over cooled crust. top with veggies. Cut into appetizer size pieces. Refrigerate leftovers.
Servings: 60
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