Italian Brunch Torte Recipe 455

ITALIAN BRUNCH TORTE - FROM TOH

Italian Brunch Torte - from TOH image

Saw this on-line from taste of home and so pretty, would be great for a company breakfast or brunch and using crescent rolls makes it fairly easy

Provided by Bonnie G 2

Categories Breakfast

Time 1h50m

Yield 1 Torte, 12 serving(s)

Number Of Ingredients 12

Ingredients

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.

Nutrition Facts : Calories 371.2, Fat 20.3, SaturatedFat 8.8, Cholesterol 177.3, Sodium 1142.4, Carbohydrate 22.8, Fiber 2, Sugar 2.1, Protein 23.4

ITALIAN BRUNCH TORTE

Italian Brunch Torte image

We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs, divided use
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Steps:

Preheat oven to 350°. Place a greased 9-in. 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 of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of 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 dough., Bake, uncovered, until a thermometer reads 160°, 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.

Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.

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