Fresh Vegetable Pizza

By Kathy Johnson

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)
• Optional
• 1 egg beaten & brushed
• 1 8 oz cream cheese
• 1 cup mayonaise
• little ranch dressing
• carrots
• red bell peppers
• shredded cheddar cheese
• cauliflower

Preparation

Step 1

Heat oven to 375°F.

If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15x10x1-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 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust.

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

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.