Italian Brunch Torte Recipe

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Italian Brunch Torte Recipe

Italian Brunch Torte Recipe
Yields 12
Serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It just might become one of your most requested dishes and can be served warm or cold.
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Prep Time
50 min
Cook Time
1 hr
Total Time
1 hr 50 min
Prep Time
50 min
Cook Time
1 hr
Total Time
1 hr 50 min
Ingredients
  1. 2 tubes (8 ounces each) refrigerated crescent rolls, divided
  2. 1 teaspoon olive oil
  3. 1 package (6 ounces) fresh baby spinach
  4. 1 cup sliced fresh mushrooms
  5. 7 large eggs
  6. 1 cup grated Parmesan cheese
  7. 2 teaspoons Italian seasoning
  8. 1/8 teaspoon pepper
  9. 1/2 pound thinly sliced deli ham
  10. 1/2 pound thinly sliced hard salami
  11. 1/2 pound sliced provolone cheese
  12. 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Instructions
  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.
Adapted from Taste of Home
Adapted from Taste of Home
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

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