Friday, June 7, 2013

Italian Brunch Torte

Prep :50 minutes      Bake:1 hour + standing      Makes 12 servings

2            tubes (8 ounces each) refrigerated crescent rolls, divided
1            teaspoon olive oil
1            package (6 ounces) fressh baby spinach
1            cup sliced fresh mushrooms
7            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

1 .     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.
2 .      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.
3 .     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 remaining egg mixture.
4 .       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.
5 .       Bake, uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, 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.

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