MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Italian Brunch Torte
Categories: Breads, Greens, Mushrooms, Cheese, Pork
Yield: 10 servings
16 oz Refrigerated crescent rolls
- (2 tubes); divided
1 ts Olive oil
6 oz Bag fresh baby spinach
1 c Fresh mushrooms; sliced
7 lg Eggs; divided use
1 c Parmesan cheese; grated
2 ts Italian seasoning
1/8 ts Pepper
1/2 lb Deli ham; thin sliced
1/2 lb Hard salami; thin sliced
1/2 lb Provolone cheese; sliced
24 oz Roasted sweet red peppers
- (2 jars); drained,
- sliced, patted dry
Set oven @ 350 F/175 C.
Place a greased 9" springform pan on a double thickness
of heavy-duty foil (about 18" square). Securely wrap
foil around pan. Unroll 1 tube of crescent dough and
separate into triangles. Press onto bottom of prepared
pan to form a crust, sealing seams well. Bake until set,
10-15 minutes.
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 6 eggs,
Parmesan cheese, Italian seasoning and pepper.
Layer crust with half each of the following: ham,
salami, provolone cheese, red peppers, and spinach
mixture. Pour half 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 top.
Bake, uncovered, 1 to 1-1/4 hours, 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.
Recipe by Danny Diamond, Farmington Hills, Michigan
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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