Italian Brunch Torte (Amy's)

By AnneS

Ingredients

• 2 tubes (8 oz. each) refrigerated Crescent Rolls, divided
• 1 tsp. Olive Oil
• 1 pkg. (6 oz.) fresh Baby Spinach
• 1 cup sliced fresh Mushrooms
• 7 Eggs
• 1 cup grated Parmesan Cheese
• 2 tsp. Italian Seasoning
• 1/8 tsp. Pepper
• 1/2 lb. thinly sliced deli Ham
• 1/2 lb. thinly sliced Hard Salami
• 1/2 lb. sliced Provolone Cheese
• 2 jars (12 oz. each) Roasted Sweet Red Peppers, drained, sliced, and patted dry

Details

Preparation time 50mins
Cooking time 140mins
Adapted from tasteofhome.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Place a grease 9-inch spring form pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto the bottom of the pan to form a crust, sealing the seams well. Bake 10-15 minutes or until set.

2. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian Seasoning, and pepper.

3. Layer crust with half of the ham, hard salami, provolone cheese, red peppers, and spinach mixture. Pour half of the egg mixture over the top. Repeat layers; top with the remaining egg mixture.

4. On a work surface, unroll and separate the remaining crescent dough into triangles. Press together to form a circle and seal the seams; place dough over the filling. Whisk remaining egg; brush over dough.

5. Bake, uncovered, 1 to 1 1/2 hours or until a thermometer reads 160 degrees, covering loosely with foil if needed to prevent overbrowning.

6. Carefully loosen sides from the spring form pan with a knife; remove the rim from the pan. Let stand for 20 minutes before serving.