Best Italian Torta Sandwiches 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 BRUNCH TORTA

Italian Brunch Torta image

Make and share this Italian Brunch Torta recipe from Food.com.

Provided by Pinay0618

Categories Savory Pies

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
1 tablespoon extra virgin olive oil
2 garlic cloves, sliced
1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain
1 cup shredded parmesan cheese
1/4 lb provolone cheese, thinly sliced
4 thin slices genoa salami (1 1/2 oz)
1 (16 ounce) jar roasted red peppers, drained, patted dry
3/4 cup olive tapenade, drained (about 5-oz jar)
1/2 lb capicollo ham, thinly sliced
3 1/2 ounces dry-pack sun-dried tomatoes, coarsely chopped
1 egg, beaten
1/2 teaspoon dried oregano leaves

Steps:

Place cookie sheet in oven (torta will bake on heated cookie sheet). Heat oven to 375°F Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
In 10-inch skillet, heat oil over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in spinach until well combined.
Spread 1/2 of spinach mixture in crust-lined plate. Reserve 2 tablespoons of the Parmesan cheese. Layer spinach with provolone cheese, salami, red peppers, tapenade, ham, sun-dried tomatoes, remaining Parmesan cheese and remaining spinach mixture. Top with second crust; seal edges and flute.
Brush egg on top crust; sprinkle with reserved 2 tablespoons Parmesan cheese and oregano. Cut 4 small slits in top. Place on cookie sheet in oven.
Bake 50 to 55 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until golden brown. Cool 20 minutes before serving. If desired, serve torta with fresh fruit on plates lined with romaine lettuce.

Nutrition Facts : Calories 492.7, Fat 27.2, SaturatedFat 10.6, Cholesterol 58.9, Sodium 2065.6, Carbohydrate 41.6, Fiber 5, Sugar 7.4, Protein 22.5

ITALIAN BRUNCH TORTE - FROM TOH

Italian Brunch Torte - from TOH image

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

Provided by Bonnie G 2

Categories Breakfast

Time 1h50m

Yield 1 Torte, 12 serving(s)

Number Of Ingredients 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

Steps:

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.

Nutrition Facts : Calories 371.2, Fat 20.3, SaturatedFat 8.8, Cholesterol 177.3, Sodium 1142.4, Carbohydrate 22.8, Fiber 2, Sugar 2.1, Protein 23.4

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!