Italian Brunch Torte
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
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
Reviews
Outstanding! I took this to work and everyone loved it. I will definitely add this to my rotation. Easy to make and bakes up beautifully. Just have to make sure to take the time to get the moisture out of the roasted red peppers. I also added some sautéed onion and green peppers. Thanks for sharing!
I made this for a baby shower brunch, and it was a huge hit! So pretty and tasty-well worth the effort to prepare. I have had this recipe for years and never tried it; so glad I finally did-will definitely make again. VFE
Made exactly as recipe directs and it did not set at all. The peppers overwhelm the other flavors and make it way too soggy. Will try again without peppers and layering fresh spinach as another reviewer recommended.
I would like to make this for Mother's Day family brunch. Several reviews stated they made it the night before. Not clear on IF I would bake it and then refrigerate or just assemble ingredients and then bake when needed the next day. Can anyone let me know which way would work.
Made this for Easter brunch and it was a hit!! Substituted hot Italian sausage for the ham, used only one jar of peppers, layered the spinach leaves without cooking them, so it was not soggy. As recommended, make sure to line every side of the pan well with nonstick foil, otherwise the baked on egg drippings are a pain to clean.
I made this to serve on Christmas Eve morning, and it was a huge hit! Besides tasting great, it looks very impressive with just a little effort going in to making it. Will definitely save this recipe!
I saw the question previously but wondered if anyone had used pie crust. I don't care for the crescent dough either. 3 stars just because i haven't made yet but looks delicious! thanks!
Made this exactly as written and aside from the egg leaking out of my springform pan it was excellent. Everyone loved this very filling dish. A bit to put together but well worth it. We will enjoy this again for sure!
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Why couldn't you use refrigerated pie crusts or make your own pie crust instead od the crescent roll dough?