THE DAGWOOD MUFFULETTA TORTE

The Dagwood Muffuletta Torte image

Provided by 2Bleu

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

32 ounces frozen bread dough, thawed (2 loaves)
20 ounces frozen chopped spinach, thawed and well drained
1 (14 ounce) jar artichoke hearts, drained and chopped
1 (12 ounce) jar marinated roasted red peppers, drained (strips)
6 ounces pitted ripe olives, drained
1 lb fresh mushrooms, sliced
8 ounces salami, thinly sliced
8 ounces provolone cheese, thinly sliced
8 ounces cooked ham, thinly sliced
1 egg (plus 1 tbsp water to make an eggwash)

Steps:

Cut 1 bread loaf in half crosswise. Roll onto a lightly-floured surface into a 10-inch circle. Cover, and set aside.
Press together remaining 1 and 1/2 dough loaves, and roll out onto a lightly floured surface into a 12- inch circle. Fit dough into a 9" springform pan, allowing edges to overhang.
Press spinach and red pepper strips between layers of paper towels, and set aside.
In a nonstick sauté pan with a bit of oil, saute mushrooms for about 8 minutes; drain.
Layer half of salami, mushrooms, and olives in dough-lined pan; top with half of cheese slices.
Layer with half of the ham, spinach, pepper strips, remaining salami, remaining ham, and then artichokes. 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 minutes. Remove from oven, and cover with aluminum foil, if necessary, to prevent excessive browning.
Bake 15 to 20 more minutes. Cool in pan on a wire rack. Remove sides of pan, and cut into wedges.