Fancy Shrimp & Egg Bake

[my3angels]

INGREDIENTS
Base
3 tablespoons margarine or butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
12 eggs, beaten
6 oz. (1 1/2 cups) cooked shrimp
1 cup sliced fresh mushrooms
Sauce
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 1/4 cups half-and-half
4 oz. (1 cup) shredded Swiss cheese
1/4 cup grated Parmesan cheese
3 tablespoons dry white wine
Topping
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 tablespoon margarine or butter, melted
1 tablespoon chopped fresh parsley


DIRECTIONS
1. Heat oven to 350°F. Lightly grease 12x8-inch (2-quart) glass baking dish. Melt 3 tablespoons margarine in large skillet over medium heat. Add onion and bell pepper; cook and stir until crisp-tender. Add eggs; cook just until eggs are set but still moist, stirring occasionally. Fold in shrimp and mushrooms.
2. Melt 2 tablespoons margarine in medium saucepan. Add flour; cook and stir until smooth and bubbly. Gradually add half-and-half, cooking and stirring until mixture boils and thickens. Add Swiss cheese, Parmesan cheese and wine; stir until smooth. Fold sauce into scrambled egg mixture. Pour into greased baking dish.
3. Remove dough from can in 2 rolled sections. Do not unroll dough. Cut each roll into 6 slices; cut each slice in half. Arrange 20 slices flat edge down around edges of pan; arrange remaining 4 slices in center. In small bowl, combine 1 tablespoon melted margarine and parsley; brush over dough.
4. Bake at 350°F. for 25 to 35 minutes or until eggs are set and crust is golden brown. Let stand 5 minutes before serving. Garnish as desired.