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Italian Brunch Torte

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.

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Eggs for Every Occasion: Egg Recipes for Breakfast, Lunch, and Dinner

The recipe can be found in this article

Eggs for Every Occasion: Egg Recipes for Breakfast, Lunch, and Dinner

Ingredients

number of servings
1
  • 2 tube refrigerated crescent rolls Added to
  • 1 teaspoon olive oil Added to
  • 6 ounce baby spinach Added to
  • 1 Cup mushrooms, sliced Added to
  • 7 large eggland's best eggs Added to
  • 1 Cup parmesan Added to
  • 2 teaspoon Italian spices Added to
  • 0.125 teaspoon ground black pepper Added to
  • 12 lb deli ham, thinly sliced Added to
  • 12 lb hard salami, thinly sliced Added to
  • 12 lb sliced provolone cheese Added to
  • 2 container roasted sweet red peppers, drained, sliced, and patted dry Added to
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Directions

60 min.
1. Step

Preheat the oven to 350°F.

2. Step

Place a greased 9-in. springform pan on a double-thick, heavy-duty foil, about 18 square inches. Securely wrap the foil around the pan.

3. Step

Unroll 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.

4. Step

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the spinach and mushrooms; cook and stir until the mushrooms are tender.

5. Step

Drain on several layers of paper towels, blotting well.

6. Step

In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning, and pepper.

7. Step

Layer the crust with half of the ham, salami, provolone cheese, red peppers, and spinach mixture.

8. Step

Pour half of the egg mixture over the top. Repeat the layers; top with the remaining egg mixture.

9. Step

On a work surface, unroll and separate the remaining crescent dough into triangles.

10. Step

Press together to form a circle and seal the seams; place over the filling.

11. Step

Whisk the remaining egg; brush it over the dough.

12. Step

Bake uncovered 1 to 1 1/4 hours or until a thermometer reads 160°F, covering loosely with foil if necessary to prevent over-browning.

13. Step

Carefully loosen the sides from the pan with a knife; remove the rim from the pan. Let it stand 20 minutes.

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