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Fancy Shrimp and Egg Crescent Bake
8
to 10 servings
Base
1
1
3
1
6
1
/2 cup chopped onion
/2 cup chopped green bell pepper
tablespoons margarine or butter
2 eggs beaten
ounces (1 1/2 cups) cooked shrimp
cup sliced fresh mushrooms
Sauce
2
2
1
1
1
3
tablespoons margarine or butter
tablespoons flour
1/4 cups half−and−half
cup shredded Swiss cheese or mozzarella cheese
/4 cup Parmesan cheese
tablespoons dry white wine (optional)
Topping
1
1
1
(8 ounce) can crescent rolls
tablespoon margarine or butter, melted
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.
Fancy Shrimp and Egg Crescent Bake
165
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