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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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Reviewed on Mar. 23, 2011 by helene041010

This torte makes a spectacular presentation! It is as tasty as it is beautiful! Well worth the time to prepare it. Sorry, no leftovers. Have to make two on the next occasion.

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