Italian Brunch Torte

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls, divided
• 1 teaspoon olive oil
• 1 package (6 ounces) fresh baby spinach
• 1 cup sliced fresh mushrooms
• 7 large eggs
• 1 cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 1/8 teaspoon pepper
• 1/2 pound thinly sliced deli ham
• 1/2 pound thinly sliced hard salami
• 1/2 pound sliced provolone cheese
• 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Directions

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.

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.

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.

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.

Bake, uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, covering loosely with foil if needed to prevent over-browning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes. Yield: 12 servings.

Originally published as Italian Brunch Torte in Taste of Home April/May 2011, p30

1 slice: 403 calories, 24g fat (10g saturated fat), 167mg cholesterol, 1360mg sodium, 19g carbohydrate (5g sugars, 0 fiber), 23g protein.