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Italian Brunch Torte Recipe

Italian Brunch Torte Recipe photo by Taste of Home

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We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan

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Italian Brunch Torte Recipe

Prep: 50 min. Bake 1 hour + standing

Yield: 12 Servings

50 60 110

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 eggs
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 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 the ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over the 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.

Nutritional Facts 1 slice equals 403 calories, 24 g fat (10 g saturated fat), 167 mg cholesterol, 1,360 mg sodium, 19 g carbohydrate, trace fiber, 23 g protein.

Originally published as Italian Brunch Torte in Taste of Home April/May 2011, p30

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Italian Brunch Torte

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Reviewed on Mar. 20, 2013 by heyjudejo

Delicious and beautiful! I didn't have spinach so I used zucchini. I used the food processor to slice the zukes and mushrooms very thin. Next time I'm going to use crescent dough sheets to make a smoother crust. I did line the pan with quick release foil and cleanup was a breeze.

Reviewed on Mar. 13, 2013 by crafty4

Awesome & Beautiful! Looked just like the picture! Next time I'll try running my parchment paper up the side for easier cleaning, have the deli weight in halves for the layers & buy sliced roasted red peppers. Did 9oz. spinach that's the size i bought. All just to save time & easier. Mine yielded for 8, gone & I wanted more! Thank You so much!

Reviewed on Feb. 22, 2013 by shannonlady

Absolutely loved this dish...easy to make and very impressive to serve to guests...

Reviewed on Jan. 02, 2013 by johncathyvs

Easy to make and very delicious

Reviewed on Jul. 04, 2012 by 1275

Made this for a special Fourth of July Lunch. Very pretty and a cool idea! I did make a lot of changes however. I halved the recipe and made homemade biscuit dough and added in some ricotta cheese to the dough. I left out the spinach, mushrooms, and peppers. I also added in some extra sharp cheddar cheese and used farmer's cheese because that is all I had on hand. After the bottom crust baked I spread on some pizza sauce and added some ricotta cheese for moistness and then proceeded as directed. Mine did not turn out as pretty as the picture, partly because I halved the recipe but the dish was much loved; it could easily serve more than suggested. Try this- you'll be glad you did.

Reviewed on Feb. 25, 2012 by murrworm88

Always a hit. For as elegant as it looks, its super easy to put together. I would suggest using a thermometer as it is a thick dish. I have found I can make this an hour ahead of time and set it on the back burner while something else is in the oven before guests arrive- its still plenty warm when its time to eat.

Reviewed on Feb. 19, 2012 by Bellaj123

We absolutely love this recipe !! Made it for brunch several times and have had many requests to make it again.

Reviewed on Jan. 05, 2012 by lesleigh5

I wouldn't change a thing!!! It's even delicious leftover the next day.

Reviewed on Dec. 26, 2011 by ladysi43

It is Great for a Christmas Brunch,the red and green in the Torte is perfect.Sooo Good,the ladies all loved it.

Reviewed on Dec. 26, 2011 by auntmarianb

This is the most elegant dish. It feeds a large crowd & will become a holiday favorite @ our home.

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