As you know, the
family eats Sunday Brunch at my home after church. Flavorful, new, inspiring
dishes for brunch every week can be a challenge. In addition, brunch cooks
while we are away at church.
This dish is
absolutely delicious and flavorful. I was a little nervous about the
ingredients and actually tested this dish before serving it to the family.
Salami is not a great breakfast item, but this dish is so good that even some
friends we had for brunch did not know it was there.
The only
drawback to this dish is the prep time. I learned from the first time making it
to prep the night before as much as possible. It really does take 50 minutes to
prepare.
Make sure you let it rest for 20 minutes and put it on a solid surface... the first one I made slipped right off the cake plate but landed face up. It looks terrible but was delicious. So I made another one!
It is worth
the effort…. Absolutely delicious and a spectacular brunch dish.
Italian Brunch Torte
Ingredients
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 teaspoon olive oil
- 6 ounces fresh baby spinach
- 1 cup sliced fresh mushrooms
- 7 Eggs
- 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
Optional
(I did not include)
- 2 jars (12 ounces each) roasted sweet red peppers, drained sliced and patted dry
Preparation
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 seven eggs, Parmesan cheese,
Italian seasoning and pepper.
Layer
crust with half of the ham, salami, provolone cheese, 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.
Brush with
an egg wash.
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.
Delicious!!!
ReplyDeleteDeanna,
ReplyDeleteThank you so much! It was delicious.
Cynthia