Italian Torte Recipes
ITALIAN BRUNCH TORTE - FROM TOH
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
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 RECIPE - (4.3/5)
Provided by Lulubelle
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10 to 15 minutes or until set. 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 six eggs, Parmesan cheese, Italian seasoning and pepper. Layer crust with half of the ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over the 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, 1 to 1 1/4 hours or until a thermometer reads 160°F, covering loosely with foil if needed to prevent over-browning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
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