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Italian Brunch Torte Recipe
Italian Brunch Torte Recipe photo by Taste of Home

Italian Brunch Torte Recipe

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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
TOTAL TIME: Prep: 50 min. Bake 1 hour + standing
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake 1 hour + standing
MAKES: 12 servings


  • 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

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.


  1. 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.
  2. 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.
  3. Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.
  4. 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.
  5. 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.
Originally published as Italian Brunch Torte in Taste of Home April/May 2011, p30

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.

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Reviewed May. 4, 2015

"Turned out beautifully!"

Reviewed Apr. 6, 2015

"Great for Easter Brunch. Used a 13x9 dish. Got 2 cans of the crescent roll SHEETS and used one on top and one on bottom - fit just right. No patching triangles together, no foil, no leaks, no mess! Used 10 eggs (9 in, 1 on top) and probably used more meat and cheese - didn't keep track, just layered until it looked good. I did not slice the roasted red peppers - just made 1 layer between the meat & cheese, kind of like lasagna. It sliced nicely. Everyone loved it."

Reviewed Apr. 5, 2015

"Love the recipes"

Reviewed Mar. 19, 2015

"looks wonderful: QUESTION NEED ASAP: having 35 to brunch. Can this be made ahead and cooked/reheated later (better yet, frozen and then cooked for event). If so, instructions (or tried attempts with success??)"

Reviewed Dec. 26, 2014

"I made this for Thanksgiving morning ! Wonderful. Be sure to let the torte sit for about 10-15 minutes to set up; makes it easier to cut. Also, great for leftovers. Can be sliced and eaten out of hand like a sandwich . Will definitely use this the next time we have a picnic and wanted something more sophisticated that brats/buns !"

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