Italian Brunch Torte Recipe
- 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 Eggland's Best® 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
- 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.
Reviews for Italian Brunch Torte(33)
Sort By :
Easy to adapt to what you like - we left out the salami, used fresh bell pepper, and onion and puff pastry dough.
I really wanted to like this, it sounds wonderful, but alas it did nothing me. I made it for a family get together, and no one was really crazy about it. Will not make again.
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.
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.
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!
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Baked Ham >
- Baking Recipes >
- Breakfast Egg Recipes >
- Breakfast Meat Recipes >
- Breakfast Recipes >
- Brunch Egg Recipes >
- Cheese Recipes >
- Christmas Breakfast Recipes >
- Christmas Brunch Recipes >
- Christmas Recipes >
- Easter Breakfast Recipes >
- Easter Brunch Recipes >
- Easter Recipes >
- Egg Recipes >
- Eggs Recipes >
- Ham Recipes >
- Italian Breakfast >
- Italian Brunch >
- Italian Recipes >