8 to 10 servings
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 tablespoons margarine or butter
12 eggs beaten
6 ounces (1 1/2 cups) cooked shrimp
1 cup sliced fresh mushrooms
2 tablespoons margarine or butter
2 tablespoons flour
1 1/4 cups half-and-half
1 cup shredded Swiss cheese or mozzarella cheese
1/4 cup Parmesan cheese
3 tablespoons dry white wine (optional)
1 (8 ounce) can crescent rolls
1 tablespoon margarine or butter, melted
1 tablespoon chopped fresh parsley
Preheat oven to 350 degrees F. Lightly grease a 12 x 8-inch (2-quart) baking dish.
In large skillet over medium heat, cook onion and green pepper in 3 tablespoons margarine until crisp and tender. Add eggs, cook just until eggs are set, stirring occasionally. (eggs will be moist on top) fold in shrimp and mushrooms.
In medium saucepan, melt 2 tablespoons margarine. Blend in flour, cook and stir until smooth and bubbly. Gradually add half and half, cook until mixture boils and thickens, stirring constantly. Add Swiss cheese, Parmesan cheese and wine, if desired. Stir until smooth.
Fold sauce into scrambled egg mixture. Pour into greased pan or baking dish. Remove dough from can in 2 rolled sections (DO NOT UNROLL DOUGH). Cut each roll into 6 slices, then cut each slice in half. Arrange 20 slices flat edge down around edges of pan or baking dish, arrange remaining 4 slices in center.
In small bowl, combine 1 tablespoon margarine and parsley, brush over dough slices.
Bake for 25 to 35 minutes or until eggs are set and crust is golden brown. Let stand 5 minutes before serving.