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Italian Brunch Torte Recipe

Italian Brunch Torte Recipe

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 YIELD: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

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.

Nutritional Facts

1 slice: 403 calories, 24g fat (10g saturated fat), 167mg cholesterol, 1360mg sodium, 19g carbohydrate (5g sugars, trace fiber), 23g protein

Reviews for Italian Brunch Torte

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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"

MY REVIEW
Reviewed Jun. 6, 2015

"I made this in a 10x10 pan. I followed the recipe. I did not have enough spinach. I used 8 eggs but that wasn't enough, either. I couldn't tell there was egg in the dish. In fact, I really don't understand the purpose of the eggs. I think the dish would be just fine without them. I did not separate the crescent roll dough since I had to put it back together anyway. I just spread it to cover the bottom of the pan. I did grease the pan but I had one heck of a time trying to get the dish out of the pan. It took me 15 minutes of scrubbing with a Brillo pad just to clean the pan and that's after soaking it in water! I made the dish the night before and baked it then. It traveled well. It cut well. It was very tasty either hot or cold. It was easy to heat up in the microwave. This is a very good recipe and is one I will make again. I just need to figure out how to get it easily out of the pan. It was also a big hit with the folks at work."

MY REVIEW
Reviewed May. 4, 2015

"Turned out beautifully!"

MY REVIEW
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."

MY REVIEW
Reviewed Apr. 5, 2015

"Love the recipes"

MY REVIEW
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??)"

MY REVIEW
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 !"

MY REVIEW
Reviewed Nov. 6, 2014

"This is one of my favorite recipes from Taste of Home. I have made it several times. I omit the meat and add minced garlic to it."

MY REVIEW
Reviewed Oct. 31, 2014

"This was wonderful...a bit time consuming to assemble but well worth the effort. I used chopped onions in place of mushrooms but otherwise followed the recipe. Just to clarify, the foil is to be wrapped on the OUTSIDE of the pan. As it cooks there is some liquid that leaks out of the pan. Very important to drain/blot spinach mixture well as well as the roasted red peppers and let it sit for a bit before removing the pan. I will make it again for a brunch or other entertaining occasion."

MY REVIEW
Reviewed Jun. 29, 2014

"I just found this recipe and I'm anxious to try it. Am I missing something in the directions? Don't you use a greased "spring form" pan and line the outside of the pan and not the inside? I have family coming in for the holidays and I'm anxious to make this. It sounds wonderful."

MY REVIEW
Reviewed Jun. 29, 2014

"What a wonderful recipe. Is easy to make, but it does take time to cut ingredients to size. Looks and tastes fabulous. Leftovers heat well. The best part???...my husband ate spinach!!!"

MY REVIEW
Reviewed Jun. 12, 2014

"This is delicious! I didn't put in the salami because I don't like salami, but other than that I followed the recipe pretty close. I used 9 oz of spinach instead of 6, because that's what came in the package, and I got a jar of peppers that were already sliced to save time. Everyone loved it though!! My only issue with it is how best to cook it... I lined my pan with greased foil, which worked fairly well, but it was still somewhat difficult to remove from the foil to our plates."

MY REVIEW
Reviewed May. 10, 2014

"Oh MY This was Yummy for My Tummy! There are so many possibilities with this recipe - and it makes great work breakfast take along. I tried this with egg beaters and it worked well too! Will make again!"

MY REVIEW
Reviewed Sep. 21, 2013

"Easy to adapt to what you like - we left out the salami, used fresh bell pepper, and onion and puff pastry dough."

MY REVIEW
Reviewed Sep. 17, 2013 Edited May. 6, 2014

"I really wanted to like this, it sounds wonderful, but alas it did nothing for me. I made it for a family get together, and no one was really crazy about it. Will not make again."

MY REVIEW
Reviewed Jun. 11, 2013

"I am looking up this recipe again to use. It was a big hit the first time I made it. I'm sure it will be again."

MY REVIEW
Reviewed Mar. 20, 2013

"Delicious and beautiful! I didn't have spinach so I used zucchini. I used the food processor to slice the zukes and mushrooms very thin. Next time I'm going to use crescent dough sheets to make a smoother crust. I did line the pan with quick release foil and cleanup was a breeze."

MY REVIEW
Reviewed Mar. 13, 2013

"Awesome & Beautiful! Looked just like the picture! Next time I'll try running my parchment paper up the side for easier cleaning, have the deli weight in halves for the layers & buy sliced roasted red peppers. Did 9oz. spinach that's the size i bought. All just to save time & easier. Mine yielded for 8, gone & I wanted more! Thank You so much!"

MY REVIEW
Reviewed Feb. 22, 2013

"Absolutely loved this dish...easy to make and very impressive to serve to guests..."

MY REVIEW
Reviewed Jan. 2, 2013

"Easy to make and very delicious"

MY REVIEW
Reviewed Jul. 4, 2012

"Made this for a special Fourth of July Lunch. Very pretty and a cool idea! I did make a lot of changes however. I halved the recipe and made homemade biscuit dough and added in some ricotta cheese to the dough. I left out the spinach, mushrooms, and peppers. I also added in some extra sharp cheddar cheese and used farmer's cheese because that is all I had on hand. After the bottom crust baked I spread on some pizza sauce and added some ricotta cheese for moistness and then proceeded as directed. Mine did not turn out as pretty as the picture, partly because I halved the recipe but the dish was much loved; it could easily serve more than suggested. Try this- you'll be glad you did."

MY REVIEW
Reviewed Feb. 25, 2012

"Always a hit. For as elegant as it looks, its super easy to put together. I would suggest using a thermometer as it is a thick dish. I have found I can make this an hour ahead of time and set it on the back burner while something else is in the oven before guests arrive- its still plenty warm when its time to eat."

MY REVIEW
Reviewed Feb. 19, 2012

"We absolutely love this recipe !! Made it for brunch several times and have had many requests to make it again."

MY REVIEW
Reviewed Jan. 5, 2012

"I wouldn't change a thing!!! It's even delicious leftover the next day."

MY REVIEW
Reviewed Dec. 26, 2011

"It is Great for a Christmas Brunch,the red and green in the Torte is perfect.Sooo Good,the ladies all loved it."

MY REVIEW
Reviewed Dec. 26, 2011

"This is the most elegant dish. It feeds a large crowd & will become a holiday favorite @ our home."

MY REVIEW
Reviewed Nov. 19, 2011

"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"

MY REVIEW
Reviewed Jul. 16, 2011

"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."

MY REVIEW
Reviewed Jun. 10, 2011

"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"

MY REVIEW
Reviewed May. 22, 2011

"On my top 10 recipes of all time!"

MY REVIEW
Reviewed May. 9, 2011

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

MY REVIEW
Reviewed May. 7, 2011

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

MY REVIEW
Reviewed May. 3, 2011

"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."

MY REVIEW
Reviewed Apr. 27, 2011

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

MY REVIEW
Reviewed Apr. 21, 2011

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

MY REVIEW
Reviewed Apr. 18, 2011

"My family loved it! A keeper. Very easy to make looks great!"

MY REVIEW
Reviewed Apr. 18, 2011

"This was delicious, I plan on making this again very soon. The only thing I will change is making it in a 13 X 9 pan instead of the springform pan (It was too hard to clean the pan)"

MY REVIEW
Reviewed Apr. 14, 2011

"I had a neighbor that was getting married. I said I would make someting for the next day "family" brunch. I made this torte ahead of time to make sure I could serve this to a bunch I didnt know. Let me tell you it is awesome. Everyone raves about it cant wait to make it again."

MY REVIEW
Reviewed Apr. 12, 2011

"I tried this recipe for the first time when I had my family over. It turned out great and was easy to make. everyone loved it! I added a few hot roasted red peppers in with the egg mixture for a little spiciness. There was a small piece leftover that I was going to eat later, but my son-in-law beat me to it! I will definitely make this again; maybe with sausage in place of the sliced ham."

MY REVIEW
Reviewed Apr. 10, 2011

"very good and very pretty!!!!"

MY REVIEW
Reviewed Apr. 10, 2011

"This was awesome! The house smelled wonderful. Beautiful presentation. Tried to sneak the spinach by the kids by using only half, but decided next time to just put on half of the torte. Cut leftovers into pie shapes, wrapped with press-n-seal wrap, and slipped it all in a freezer baggie to use for breakfasts while camping.

I, too, had some leakage with the egg, but wasn't too hard to remove the foil. Perhaps using the release foil might help others if this is a problem. Also, I might use the crescent rolls that come in a solid "sheet: rather than piecing together the triangles."

MY REVIEW
Reviewed Apr. 4, 2011

"I made mine in a square springform pan and it was SOOOO pretty and YUMMY. I took it to church and the volunteers loved it. Next stop, bridal shower brunch."

MY REVIEW
Reviewed Mar. 28, 2011

"Made this last night as a trial run for my sister's bridal shower coming up in May. We will definitley be making this! So delicious and beautiful presentation! Make sure the foil is wrapped high enough. The egg mixture comes out of the bottom while baking."

MY REVIEW
Reviewed Mar. 24, 2011

"This was very good - be sure to blot the ingredients as there is a lot of moisture in this. Also had a time getting the foil off, as what leaked through the spring form pan baked onto the foil and pan. Even so, I would definitely make again - This got a 5 out of 5 rating from my office mates!"

MY REVIEW
Reviewed Mar. 23, 2011

"I had this at a friend's brunch and it was delicious! I had to join taste of home so I could get this fabulous recipe!!"

MY REVIEW
Reviewed Mar. 23, 2011

"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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