Italian Brunch Torte - from TOH
"Saw this on-line from taste of home and so pretty, would be great for a company breakfast or brunch and using crescent rolls makes it fairly easy"
photo by JackieOhNo!
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Yields:
-
1 Torte
- Serves:
- 12
ingredients
- 16 ounces tubes crescent rolls
- 1 teaspoon olive oil
- 6 ounces Baby Spinach
- 1 cup mushroom, sliced
- 7 eggs, large
- 1 cup parmesan cheese, grated
- 2 teaspoons italian seasoning
- 1⁄8 teaspoon pepper
- 1⁄2 lb deli ham, thinly sliced
- 1⁄2 lb hard salami, thinly sliced
- 1⁄2 lb provolone cheese, sliced
- 2 (12 ounce) jars roasted sweet peppers, drained, dried and sliced
directions
- Preheat oven to 350, prepare a 9" spring form pan, double wrapping with tinfoil.
- Unroll one tube of crescent rolls and separate into triangles, press into bottom of pan, sealing edges to make a crust, bake 10 to 15 minutes until set.
- Meanwhile in large pan over medium high heat add spinach and mushrooms, stirring until soft, then remove from pan, drain and pat dry.
- In large bowl whip 6 eggs, parmesan cheese, pepper and Italian seasoning.
- Layer crust with each of ham, salami, provolone cheese and sweet peppers and mushroom mixture.
- Pour half of egg mixture over top.
- Repeat layers and top with remaining egg mixture.
- On work table open remaining crescent rolls and seal edges, shape into top crust for tart and cover mixture.
- Whisk remaining egg and brush top.
- Bake uncovered for 1 hour - to - 1 1/4 hours or until temp reads 106°F Cover loosely with tinfoil if starts to over brown.
- Carefully loosen rim of pan with a knife and remove from pan. Let stand 20 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Even though I screwed this up royally, it still came out wonderfully . It pays to read the directions through first so you don’t make the mistakes that I did . I didn’t realize that the layers were being repeated and had to disassemble the best I could . I ended up with two layers of ham, salami, provolone, and egg with one layer of the spinach and mushroom mixture and sweet peppers . I only used one jar of the sweet peppers as I think it might’ve overpowered it and I thought it was perfect the way I did it . Also instead of hard salami I did use Genoa, which is my preference . The end result was very delicious and very rich ! Made by a Feed Bag for Susie’s World Tour 2019.
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
8726453"
