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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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Reviews for Italian Brunch Torte

Italian Brunch Torte

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(11-20) of 31 reviews

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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.

Reviewed on Nov. 19, 2011 by soncie

I made this for a bridal shower and had rave reviews! Even those who do not like spinach or red peppers loved the blending of the flavors. I did cut back on the peppers, but that was the only change I made. It's a keeper!

CP Fort Wayne, IN

Reviewed on Jul. 16, 2011 by trachtmj

This looked so good, but because we keep Kosher I could not mix meat with dairy so I modified it by leaving out the meat and substituting lox (smoked salmon) in its place. Got raves from my guests. Will definitely make it again.

Reviewed on Jun. 10, 2011 by jeaningeorgia

A fabulous recipe with a great WOW factor that I served with a salad for a cool summer meal. I also added carmelized onions, a layer of cooked eggplant and a layer of sundried tomatoes for my second layer of red. Everyone insisted on the recipe. Thanks

Reviewed on May. 22, 2011 by pinokeho

On my top 10 recipes of all time!

Reviewed on May. 09, 2011 by EileenDelia

This was absolutely amazing! It was as beautiful as it was delicious !!!! Perfect for a large brunch crowd!

Reviewed on May. 07, 2011 by janev13

I made this torte for my Easter Brunch-and now my family wants it again for Mother's Day! Absolutely delicious.

Reviewed on May. 03, 2011 by Naturek

One of the best recipes I ever made. Everyone came back for second and third helpings. Only thing I changed was a little less salami. I also made the night before and warmed them up in the oven. That way you can just enjoy yourself the day of your gathering.

Reviewed on Apr. 27, 2011 by denise wicktor

I made this recipe for Easter brunch and it was a big hit.

Reviewed on Apr. 21, 2011 by naydinehanna

Very good! I made it with onions instead of mushrooms and peppers.

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