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

Italian Brunch Torte Recipe

Read Reviews (34)
4.89 34
Publisher Photo
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 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

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 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.
  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(34)

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 18, 2014

Made this for a girls card game brunch and everyone loved it. Made it again and used frozen spinash (10 oz) and it worked very well. Will use quick release foil to line the bottom and side of pan for easier release and cleanup. Will make it again and gain.

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

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.

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.

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