Italian Brunch Torte

I had a hard time deciding which if the two new recipes that I found over the weekend, taken once again from Taste of Home. If you even just want a magazine that gives you pretty much nothing but good, down home, (boy do I sound like a real “hick” or what) food, Taste of Home is your go to magazine. The recipes are usually so simple with not a lot of ingredients that you wouldn’t have around the house or just easy pick up at the grocery store. So this first one is such a easy recipe that is perfect for those late Saturday or Sunday breakfast when you are wanting something besides a granola bar or bacon and eggs.

2 tubes (8 oz each) crescent rolls, divided

1 teas olive oil

1 pack (6 oz) fresh baby spinach

1 cup sliced fresh mushrooms

7 eggs

1 cup grated Parmesan cheese

2 teas Italian seasoning

1/4 teas pepper

1/2 lb thinly sliced ham

1/2 lb thinly sliced hard salami (opt) If you choose, just add another 1/2 lb of ham or turkey

1/2 lb sliced provolone cheese

2 jars (12 oz ea) roasted sweet red peppers, drained, sliced and patted dry

Preheat oven to 350. Place a greased 9″ springform pan on a double thickness of heavy duty foil (about 18″ square).

Securely wrap foil around the pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of pan to form a crust, sealing seams well. Bake 10-15 min or until set.

Meanwhile, in a large skillet, heat oil over medium heat. Add spinach and mushrooms; cook and stir until mushrooms are tender.

Drain on paper towels, blotting well. In a large bowl, whisk six eggs, parmesan cheese, Italian seasoning and pepper. (I added a little garlic powder)

Layer crust with half of the ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over the top. Repeat layers; top with the remaining mixture.

On a work surface, unroll and separate remaining dough into triangles. Press together to form a circle and seal seams; place dough over filling. Whisk remaining egg and brush over top of dough.

Bake, uncovered 1 to 1 1/4 hours or until thermometer reads 160 degrees. Cover loosely with foil if needed to prevent overbrowning.

Carefully loosen sides from pan with a knife; remove rim from pan. Let stand for 20 min before serving.

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