Italian Torta Sandwiches

By margiekyle

Ingredients

• uncooked dough for three pie crusts
• 2 cups shredded mozzarella cheese
• 1 can (15 oz.) sliced olives, drained
• 1/2 pound sliced salami
• 1 cup bottled, roasted red peppers, sliced
• 6 ounces flavored cream cheese spread (tomato or garden)
• 1/2 pound deli-sliced turkey
• 2 cups spinach leaves
• 1 cup bottled pesto sauce
• 2 cup freshly grated parmesan cheese
• 1 large egg, lightly beaten

Preparation

Step 1

1. Preheat oven to 375 degrees. Spray or grease bottom and sides of an 8- or 9-inch springform pan. Roll 2/3 of dough into a circle and press onto bottom and up sides of pan. (I can give you a great pie dough recipe if you like, or use a convenience package.)

2. Fill crust with remaining ingredients, except egg, layering them in order. Roll out final 1/3 of dough into an 8-inch circle, and place atop fillings, pinching seams with bottom crust to seal. Make vent holes with a fork, then brush with beaten egg.

3. Bake 50 minutes. Let rest 15 minutes, then remove from pan. Slice into wedges. This is also great at room temperature or cold. What a different, delightful sandwich!