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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

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 large 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.

Directions

  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.

Reviews for Italian Brunch Torte

AVERAGE RATING
   (46)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 9, 2016

"This is delicious!! Also good if you drain/pat dry some giardiniera mix & layer in. Delicious as cold leftovers, too!"

MY REVIEW
Reviewed Feb. 2, 2016

"I made this recipe for Christmas Eve dinner 2015. My family visited from KC and Everyone loved it!! I made it 2 days ahead and refrigerated it... It was perfect! It was a bit labor intensive as others have said but So worth it!

I used pepperoni's and turkey ham for the meat.... Awesome/ I'm making it again for my Super Bowl party!!"

MY REVIEW
Reviewed Dec. 29, 2015

"This was a show stopper! I've been waiting for the right time to make this since it's just my husband and I and this makes several servings. I chose a Christmas brunch celebration with my in-laws - no pressure right? This dish delivered! It made for a gorgeous festive presentation and was very flavorful and easy to assemble. Though a little time consuming to assemble it was well worth it. I read all of the previous reviews before making it. My suggestion is to follow the recipe to a "T". Be sure to use the spring form pan. One thing I did do after seeing the comments about the egg leaking out and sticking to the foil was to spray the foil with cooking spray before pressing it tightly around the outside of the pan. It came off easily with no mess and just running a knife around the inside of the pan made the spring form remove cleanly. Next time, personally for the top layer of dough, I would just lay the triangles of crescent dough on the top and pinch them together there rather than trying to do that on the counter top first as I struggled with it a bit. Even if the triangles aren't all even it's OK, the slightly rustic look is pretty too."

MY REVIEW
Reviewed Aug. 8, 2015

"This was excellent. I doubled the spinach , and even with that it is a little difficult to make two layers from it. Be sure not to overcook the spinach. I didn't add the spinach with the mushrooms until the mushrooms were cooked a bit."

MY REVIEW
Reviewed Jul. 11, 2015

"this looks awesome - have the ingredients to make for brunch tomorrow - can't wait"

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