- 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
- 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 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.
- 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
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"Turned out beautifully!"
"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."
"Love the recipes"
"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??)"
"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 !"