Italian Brunch Torte

Recipe from adapted from Taste of Home Magazine

Prep: 50 min
Bake: 1 hour + standing
Yield: 12 Servings

Ingredients

2 Tubes (8 ounces each) refrigerated crescent rolls, divided
10 Ounces fresh baby spinach
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 sliced provolone cheese
2 jars (12 oz each) roasted sweet red peppers, sliced and patted dry

1. Place a greased 9-in springform pan on foil. Wrap foil around pan. Separate one tube crescent dough into eight triangles, press onto bottom of prepared pan. Bake at 350 for 10-15 minutes or until set.

2. In a large skillet, cook spinach until wilted. Blot off excess liquid. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper.

3. Layer prepared crust with half the ham, salami, provolone, red peppers, spinach and egg mixture. Repeat layers.

4. Press remaining crescent rolls on top to create a crust. Whisk remaining egg and brush on top. Bake, uncovered, at 350 for 30 min. Cover and continue to bake for 45 min or until a thermometer reaches 160. Let stand 20 min before slicing.


We really liked this dish. It is definitely savory, so a salad is a great side for it.