Best Italian Sandwich Torte Recipes

ITALIAN BRUNCH TORTE

Italian Brunch Torte image

We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

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

Steps:

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 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 of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of 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 dough., Bake, uncovered, until a thermometer reads 160°, 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.

Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.

ITALIAN TORTA SANDWICHES

Italian Torta Sandwiches image

We could not stop eating this torta and wonder why it took us so long to try one! Don't let the steps scare you. It's so easy. Using store-bought pie crust makes this a cinch and surprisingly comes together quickly. Once baked, the crust is a beautiful golden brown. Inside is hearty meat, vegetables, and gooey cheese. We served...

Provided by Joni Hilton

Categories Sandwiches

Time 1h5m

Number Of Ingredients 11

Ingredients

1 uncooked dough for three pie crusts
2 c shredded mozzarella cheese
1 can(s) sliced olives, drained (6.5 oz)
1/2 lb sliced salami
1 jar(s) roasted red peppers, sliced (12 oz)
1 pkg flavored cream cheese spread, tomato or garden (7.5 oz)
1/2 lb deli-sliced turkey
2 c spinach leaves
1 jar(s) pesto sauce (8 oz)
2 c freshly grated Parmesan cheese
1 large egg, lightly beaten

Steps:

1. Preheat oven to 375 degrees. Spray or grease the bottom and sides of an 8- or 9-inch springform pan. Roll 2/3 of dough into a circle and press onto bottom and up sides of pan. (I can give you a great pie dough recipe if you like, or use a convenience package.)
2. Fill half the meat in the crust.
3. Then half of the cream cheese and pesto.
4. Then half of the olives and red peppers.
5. Finally, half the spinach and shredded cheese. Then repeat it all.
6. Roll out final 1/3 of dough into an 8-inch circle, and place atop fillings, pinching seams with bottom crust to seal. Make vent holes with a fork. t
7. Then brush with beaten egg.
8. Bake 50 minutes. Let rest 15 minutes, then remove from pan.
9. Slice into wedges. This is also great at room temperature or cold. What a different, delightful sandwich!