Fresh Vegetable Pizza Recipe
Ingredients
| 2 8-ounce tubes crescent rolls | ||
| 1 8-ounce carton sour cream | ||
| Horseradish | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Mushrooms | 2 Cup (16 tbs), chopped | |
| 1 cup chopped and seeded tomatoes | ||
| 1 cup small broccoli florets | ||
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Green onions | 1/2 Cup (16 tbs), chopped | |
Directions
Heat oven to 375 degrees.
Place crescent dough rectangles on ungreased fifteen-by-ten-by-one inch baking pan; press dough across bottom and about one inch up sides of pan to form a crust.
Seal perforations and bake for fourteen to nineteen minutes, until golden brown.
Remove to a rack and cool completely.
In small bowl combine sour cream, horseradish, salt, and pepper and blend until smooth.
Spread evenly over cooled crust.
Top with all chopped vegetables.
Cut into appetizer-size pieces
Place crescent dough rectangles on ungreased fifteen-by-ten-by-one inch baking pan; press dough across bottom and about one inch up sides of pan to form a crust.
Seal perforations and bake for fourteen to nineteen minutes, until golden brown.
Remove to a rack and cool completely.
In small bowl combine sour cream, horseradish, salt, and pepper and blend until smooth.
Spread evenly over cooled crust.
Top with all chopped vegetables.
Cut into appetizer-size pieces
Chef
