Italian Brunch Torte

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SERVINGS
12
PREP TIME
50
MIN
COOK TIME
1
HR
TOTAL TIME
1
HR
50
MIN
DIFFICULTY
Difficult
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seam. Whisk remaining egg and brush over dough.
  5. Bake, uncovered, 1 hour. Let it cool for 20 minutes.

 

Recipe inspiration: tasteofhome.com