Yield: Serves 8 to 10
Heat oven to 350 degrees F. Lightly grease 12x8-inch (2-quart) baking dish. In large skillet, melt 3 Tablespoons margarine; saute onion and green pepper until onion is crisp-tender. Add eggs; stir just until eggs are set. (Eggs will be moist on top.) Fold in shrimp and mushrooms.
In medium saucepan, melt 2 Tablespoons margarine. Blend in flour; cook until smooth and bubbly. Gradually add half and half; cook until mixture boils and thickens, stirring constantly. Add Swiss cheese, Parmesan cheese and wine; stir until smooth. Fold sauce into scrambled egg mixture. Pour into prepared pan.
Remove dough from can in rolled sections; do not unroll. Cut each section into 6 slices; cut each slice in half. Arrange 20 slices flat edge down around edges of pan; arrange remaining 4 slices in center. Combine 1 Tablespoon melted margarine and parsley; brush over dough surfaces.
Bake for 20 to 25 minutes or until eggs are set and dough is golden brown. Let stand 5 minutes before serving. Garnish as desired.
Please note that some ingredients and brands may not be available in every store.