Fancy Shrimp and Egg Crescent Bake Recipe

Fancy Shrimp and Egg Crescent Bake Recipe

Ingredients:

For the Base:
1/2 c of onion; chopped
1/2 c of bell pepper (green); chopped
3 Tbsps of margarine (or butter)
12 pcs of beaten eggs
6 oz of ounces shrimp (cooked)
1 c of mushrooms (fresh); sliced

For the Sauce:
2 Tbsps of margarine (or butter)
2 Tbsps of flour
1-1/4 c of half-and-half
1 c of shredded cheese (Swiss or Mozzarella)
1/4 c of cheese (Parmesan)
3 Tbsps of dry wine (white)

For the Topping:
8 oz of canned rolls (crescent)
1 Tbsp of melted margarine (or butter)
1 Tbsp of parsley (fresh); chopped

Instructions:

Preheat the oven (350 degrees F). Slightly grease an 8×12-inch casserole dish. Cook the bell pepper and onion on three tablespoons of margarine inside a skillet above moderate heat till tender and crisp. Add the eggs, stir occasionally till set then fold the mushrooms and shrimp onto the mixture.

Melt two tablespoons of margarine on a saucepan. Add flour and blend; stir thoroughly till bubbly and smooth. Slowly add half-and-half then cook till mixture becomes thick and boiling, while constantly stirring. Add the wine and cheeses; stir thoroughly till mixture has smoothened.

Fold the sauce onto the mixture of egg; pour onto greased baking glass dish. Take the dough out from the can on two rolled section, but don’t unroll them. Cut the rolls, each into six slices and cut the slices, each into half. Place the twenty slices around the pan edges, with flat end, facing down; arrange the other four slices on the center.

Combine parsley and a tablespoon of margarine inside a bowl; blend thoroughly. Brush onto the slices of dough. Bake inside preheated oven for 25-35 mins till crust becomes golden and eggs become set. Let it stand for 5 mins then serve at once.

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