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
- Ready In:
- 1hr 50mins
- 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
- 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.
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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 2019.1Reply