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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
  • Total Time
    Prep: 50 min. Bake 1 hour + standing
  • Makes
    12 servings

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

Directions

  • 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 one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 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 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, 1 to 1-1/4 hours or until a thermometer reads 160°, 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
1 slice: 403 calories, 24g fat (10g saturated fat), 167mg cholesterol, 1360mg sodium, 19g carbohydrate (5g sugars, 0 fiber), 23g protein.

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Reviews

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Average Rating:
  • Catbird513
    Sep 30, 2020

    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!

  • pattiejean
    Aug 25, 2020

    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

  • klabelle9
    Apr 12, 2020

    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.

  • Ceege
    May 3, 2019

    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.

  • dollargirl
    Apr 23, 2019

    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.

  • Carol
    Dec 30, 2018

    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!

  • gramcayo
    Dec 4, 2018

    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!

  • pstephens10
    Nov 12, 2018

    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!

  • todd5
    May 14, 2018

    No comment left

  • mb1006
    Mar 24, 2018

    Why couldn't you use refrigerated pie crusts or make your own pie crust instead od the crescent roll dough?