MEDITERRANEAN TORTE

Mediterranean Torte image

Provided by linda hennessey

Time 1h25m

Number Of Ingredients 16

BREAD
2 can(s) pillsbury crusty french loaf (ref. section)
DRAIN EACH AND PRESS WITH PAPER TOWELS
2 pkg frozen chopped spinach, thawed (10 oz)
1 can(s) artichoke heart quarters, chopped (14 oz)
1 jar(s) marinated red pepper strips (12 oz)
1 can(s) black olives, sliced (6 oz)
SAUTE
1 lb mushrooms, washed & sliced
MEATS & CHEESE
8 oz hard salami, thinly sliced
8 oz provolone cheese, thinly sliced
8 oz cooked ham, thinly sliced
STIR TOGETHER FOR TOP
1 egg
1 Tbsp water

Steps:

1. Roll out each bread loaf, on lightly floured surface, into a 12-inch circle. Fit one dough into a 9-inch springform pan, allowing edges to overhang.
2. Drain all the liquid out of the canned ingredients and get out excess moisture in spinach and red pepper strips, with paper towels. Set aside.
3. Saute the mushrooms using a nonstick skillet for 5-8 minutes. Drain.
4. Layer in this order: 1/2 Salami All Mushrooms All Olives 1/2 Cheese 1/2 Ham All Spinach All Peppers 1/2 Salami 1/2 Ham All Artichokes 1/2 Cheese
5. Brush egg mixture on overhanging pastry edges. Top the torte with remaining round shaped bread dough. Fold overhanging edges over top pastry, crimping as necessary to seal. Brush top with remaining egg mixture.
6. Bake at 350 degrees, on bottom oven rack, for 30 minutes. Cover the top with aluminum foil and bake additional 15-20 more minutes.
7. Cool in pan on a wire rack. Remove sides of pan. Cut into wedges. Serve