MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Brunch Torte
Categories: Breads, Greens, Mushrooms, Cheese, Pork
Yield: 10 servings

16 oz (2 tubes) refrigerated
- crescent rolls; divided
1 ts Olive oil
6 oz Bag fresh baby spinach
1 c Sliced fresh mushrooms
7 lg Eggs; divided use
1 c Grated Parmesan cheese
2 ts Italian seasoning
1/8 ts Pepper
1/2 lb Thin sliced deli ham
1/2 lb Thin sliced hard salami
1/2 lb Sliced provolone cheese
24 oz (2 jars) roasted sweet red
- peppers; drained, sliced,
- patted dry

Set oven @ 350ºF/175ºC.

Place a greased 9" 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 each of the following: ham,
salami, provolone cheese, red peppers and spinach
mixture. Pour half 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 top.

Bake, uncovered, 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.

Danny Diamond, Farmington Hills, Michigan

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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