Italian Brunch Torte

By tbarg

TOH

Ingredients

• 2 tubes refrigerated crescent rolls, divided
• 1 pkg fresh baby spinach
• 1 cup sliced fresh mushrooms
• 1 tsp olive oil
• 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 roasted sweet red peppers, drained, sliced and patted dry

Details

Servings 12
Preparation time 50mins
Cooking time 51mins

Preparation

Step 1

Place in a greased 9in springform pan on a double thickness of heavy-duty foil (about 18in square). Securely wrap foil around pan. Separate one tube crescent dough into 8 triangles; press onto bottom of prepared pan. Bake at 350F for 10-15 min or until set.
Meanwhile, in a lg skillet over medium heat, cook spinach and mushrooms in oil until spinach is wilted. Place between 2 paper towels and blot to remove excess liquid. In a lg bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.
Layer prepared crust with half of the ham, salami, provolone cheese, red peppers, spinach mixture and egg mixture. Repeat layers.
Separate remaining crescent dough; press triangles together to form a top crust. Place over casserole. Whisk remaining egg; brush over dough. Bake, uncovered, at 350F for 1 to 1 1/4 hours or until a thermometer reads 160F. Cover loosely with foil if top browns too quickly. Carefully run a knife around edge of pan to loosen; remove sides of pan. Let stand for 20 minutes before slicing.