Preheat oven to 350°F. Place a greased springform pan on a double thickness of heavy-duty foil. Wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust. Bake for 10 minutes.
In a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain well. In a large bowl, whisk 7 of the eggs, Parmesan cheese, Italian seasoning and peppers.
Layer crust with half of each: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the 7 egg mixture over top. Repeat layers; top with remaining egg mixture.
Unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seam. Whisk remaining egg and brush over dough.
Bake, uncovered, 1 hour. Let it cool for 20 minutes.
Recipe inspiration: tasteofhome.com
Italian Brunch Torte
SERVINGS
12
PREP TIME
50
MIN
COOK TIME
1
HR
TOTAL TIME
1
HR
50
MIN
DIFFICULTY
Difficult
INGREDIENTS:
2 tubes refrigerated crescent rolls
1 teaspoon olive oil
1 pack baby spinach
1 cup sliced fresh mushrooms
8 large eggs, divided
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
Pepper to taste
1/2 pound FARMER JOHN® SLICED HAM
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars roasted red peppers, drained, sliced
DIRECTIONS:
Preheat oven to 350°F. Place a greased springform pan on a double thickness of heavy-duty foil. Wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust. Bake for 10 minutes.
In a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain well. In a large bowl, whisk 7 of the eggs, Parmesan cheese, Italian seasoning and peppers.
Layer crust with half of each: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the 7 egg mixture over top. Repeat layers; top with remaining egg mixture.
Unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seam. Whisk remaining egg and brush over dough.
Bake, uncovered, 1 hour. Let it cool for 20 minutes.
Preheat oven to 350°F. Place a greased springform pan on a double thickness of heavy-duty foil. Wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust. Bake for 10 minutes.
In a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain well. In a large bowl, whisk 7 of the eggs, Parmesan cheese, Italian seasoning and peppers.
Layer crust with half of each: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the 7 egg mixture over top. Repeat layers; top with remaining egg mixture.
Unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seam. Whisk remaining egg and brush over dough.
Bake, uncovered, 1 hour. Let it cool for 20 minutes.
