ITALIAN BRUNCH TORTE - FROM TOH

Italian Brunch Torte - from TOH image

Provided by Bonnie G 2

Time 1h50m

Yield 1 Torte, 12 serving(s)

Number Of Ingredients 12

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.