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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 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 !"

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."

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."

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."

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