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Italian Brunch Torte

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

12 ServingsPrep: 50 min. Bake 1 hour + standing

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.

2 of 2

Italian Brunch Torte (continued)

Directions (continued)

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.

Nutrition 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.