Recipe For Cooking Fancy Shrimp And Egg Crescent Bake

Toaster Oven Casseroles :: Fish and Seafood Casseroles

Fancy Shrimp and Egg Crescent Bake

Posted by bettyboop50 at recipegoldmine.com May 15, 2001

8 to 10 servings

Base
1/2 c. chopped onion
1/2 c. chopped green bell pepper
3 Tbsp. margarine or butter
12 eggs beaten
6 oz. (1 1/2 c.) cooked shrimp
1 c. sliced fresh mushrooms

Sauce
2 Tbsp. margarine or butter
2 Tbsp. flour
1 1/4 c. half-and-half
1 c. shredded Swiss cheese or mozzarella cheese
1/4 c. Parmesan cheese
3 Tbsp. dry white wine (optional)

Topping
1 (8 oz.) can crescent rolls
1 Tbsp. margarine or butter, melted
1 Tbsp. chopped fresh parsley

Preheat oven to 350 degrees F. Lightly grease a 12 x 8-in. (2-qt.) baking dish.

In lrg. skillet over med. heat, cook onion and green pepper in 3 Tbsp. 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 med. saucepan, melt 2 Tbsp. 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 sm. bowl, combine 1 Tbsp. margarine and parsley, brush over dough slices.

Bake for 25 to 35 min. or until eggs are set and crust is golden brown. Let stand 5 min. before serving.