Recipe:
Italian Brunch Torte
(Danny Diamond, Farmington Hills, MI- from Taste of Home Magazine April/May 2011)
Prep:50 min.
Bake: 1 hour + Standing
Yield: 12 servings
2 tubes (8oz each) refridgerated crescent rolls, divided
1 pkg. (6oz) fresh baby spinach
1 C sliced fresh mushrooms
1 tsp olive oil
7 eggs
1 C grated Parmesan Cheese
2 tsp italian seasoning
1/8 tsp pepper
1/2 lb thinly sliced deli ham
1/2 lb thinly sliced hard salami
1/2 lb sliced provolone cheese
2 jars (12 oz each) roasted sweet red peppers, drained, sliced & patted dry
1. Place a greased 9-in springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Separate one tube crescent dough into eight triangles; press onto bottom of prepared pan. Bake at 350 degrees for 10-15 min or until set.
2. meanwhile, in a large skillet over medium heat, cook spinach and mushrooms in oil until spinach is wilted. Place between two paper towels and blot to remove excess liquid. In a large bowl, whisk six eggs, Parmesan Cheese, Italian seasoning & Pepper.
3. Layer prepared crust with half of the ham, salami, provolone cheese, red peppers, spinach mixture & egg mixture. Repeat Layers.
4. Separate remaining crescent dough; press triangles together to form a top crust. Place over casserole. Whisk remaining egg; brush over dough. Bake, uncovered at 350 degrees for 1 to 1 1/4 hrs or until a thermometer reads 160 degrees. Cover loosely with foil if top brown too quickly. Carefully run a knife around edge of pan to loosen; remove sides of pan. Let stand for 20 min before slicing.
