Italian Brunch Torte

Italian Brunch Torte

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tubes (8 ounces each) refrigerated crescent rolls, divided

  • 1

    teaspoon olive oil

  • 1

    package (6 ounces) fresh baby spinach

  • 1

    cup sliced fresh mushrooms

  • 7

    large eggs

  • 1

    cup grated Parmesan cheese

  • 2

    teaspoons Italian seasoning

  • teaspoon pepper

  • ½

    pound thinly sliced deli ham

  • ½

    pound thinly sliced hard salami

  • ½

    pound sliced provolone cheese

  • 2

    jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Directions

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until set. Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper. Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture. On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough. Bake, uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes. Yield: 12 servings.


Nutrition

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