Ingredients
- 2 (8 oz) tubes refrigerated crescent rolls, divided
- 1 t EVOO
- 6 oz pkg fresh baby spinach
- 1 c sliced fresh mushrooms
- 7 eggs
- 1 c grated parmesan cheese
- 2 t Italian seasoning
- 1/8 t pepper
- 1/2 lb. thinly sliced deli ham
- 1/2 lb thinly sliced hard salami
- 1/2 lb sliced provolone cheese
- 2 (12 oz.) jars roasted sweet red peppers, drained, sliced & patted dry
Details
Preparation
Step 1
Preheat oven to 350. Place a greased 9 in. Springform pan on a double thickness of heavy duty foil (about 18 in. aquare). Securely wrap foil around pan. Unroll one tube of crescent dough & separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 min. until set.
Meanwhile in lg skillet, heat oil over med high heat. Add spinach & mushrooms; cook & stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a lg bowl, whisk six eggs, parmesan cheese, Italian seasoning & pepper.
Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers & spinach mixture. Pour half of egg mixture over top. Repeat layers; top with remaining egg mixture.
On work surface, unroll & separate remaining crescent dough into triangles. Press together to form a circle & seal seams; place over filling. Whisk remaining egg; brush over dough.
Bake uncovered 1 - 1 1/4 hrs. until thermometer reads 160, covering loosely with foil if needed to prevent over browning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 min.
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