MEDITERRANEAN TORTE

MEDITERRANEAN TORTE image

Yield 8 People

Number Of Ingredients 11

1 32 oz pkg frozen bread dough, thawed (2 loaves)
2 10 oz pkg frozen chopped spinach, thawed
1 14 oz can artichoke heart quarters
1 12 oz jar marinated red pepper strips
1 6 oz can pitted ripe olives
1 lb small fresh mushrooms
8 oz thinly sliced salami
8 oz thinly sliced provolone cheese
8 oz thinly sliced cooked ham
1 large egg
1 tbsp water

Steps:

Cut 1 bread loaf in half crosswise. Roll out 1 half on a lightly floured surface into a 10" circle. Cover, and set aside. Press together remaining 1 1/2 dough loaves, and roll out onto a lightly floured surface into a 12" circle. Fit dough into a 9" springform pan, allowing edges to overhang. Drain spinach, artichokes, red peppers and olives. Press spinach and red peppers between layers of paper towels and set aside. Saute mushrooms in a nonstick skillet 8 minutes; drain. Layer half of salami, mushrooms, and olives in dough lined pan; top with half of cheese slices. Layer with half of ham, spinach, peppers, remaining salami, remaining ham, and artichokes. Sprinkle with oregano, pepper, thyme, marjoram, and tarragon. Top with remaining cheese slices. Stir together egg and water; brush on overhanging pastry edges. Top torte with remaining pastry round. Fold overhanging edges over top pastry, crimping as necessary, and press to seal. Brush top with remaining egg mixture. Bake at 350 on bottom oven rack 30-35 minutes. Remove from oven and cover with aluminum foil, if necessary to prevent excessive browning. Bake 15-20 more minutes. Cool in pan on wire rack. Remove sides of pan and cut into wedges.