Italian Deli Blowout Sandwich
Italian Brunch Torte
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 teaspoon olive oil
- 6 ounces baby spinach
- 1 cup mushrooms, sliced
- 7 large Eggland’s Best eggs
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1/8 teaspoon pepper
- 1/2 pound deli ham, thinly sliced
- 1/2 pound hard salami, thinly sliced
- 1/2 pound sliced provolone cheese
- 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced, and patted dry
This recipe is presented by Eggland’s Best.
Grazie, Italians, for this colorful torte that can be served for breakfast, brunch, lunch or dinner.
Refrigerated crescent rolls make accomplishing a flaky crust a snap. Toss in the vegetables, meats, and cheeses and you’ve got yourself a well-rounded meal in one elegant torte.
1Preheat the oven to 350°F.
2Place a greased 9-in. springform pan on a double-thick, heavy-duty foil, about 18 square inches. Securely wrap the foil around the pan.
3Unroll one tube of crescent dough and separate it into triangles. Press it onto bottom of the prepared pan to form a crust, sealing the seams well. Bake 10-15 minutes or until set.
4Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the spinach and mushrooms; cook and stir until the mushrooms are tender.
5Drain on several layers of paper towels, blotting well.
6In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning, and pepper.
7Layer the crust with half of the ham, salami, provolone cheese, red peppers, and spinach mixture.
8Pour half of the egg mixture over the top. Repeat the layers; top with the remaining egg mixture.
9On a work surface, unroll and separate the remaining crescent dough into triangles.
10Press together to form a circle and seal the seams; place over the filling.
11Whisk the remaining egg; brush it over the dough.
12Bake uncovered 1 to 1 1/4 hours or until a thermometer reads 160°F, covering loosely with foil if necessary to prevent over-browning.
13Carefully loosen the sides from the pan with a knife; remove the rim from the pan. Let it stand 20 minutes.
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