MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Brunch Torte
 Categories: Breads, Greens, Mushrooms, Cheese, Pork
      Yield: 10 servings
 
     16 oz Refrigerated crescent rolls
           - (2 tubes); divided
      1 ts Olive oil
      6 oz Bag fresh baby spinach
      1 c  Fresh mushrooms; sliced
      7 lg Eggs; divided use
      1 c  Parmesan cheese; grated
      2 ts Italian seasoning
    1/8 ts Pepper
    1/2 lb Deli ham; thin sliced
    1/2 lb Hard salami; thin sliced
    1/2 lb Provolone cheese; sliced
     24 oz Roasted sweet red peppers
           - (2 jars); drained,
           - sliced, patted dry
 
  Set oven @ 350 F/175 C.
  
  Place a greased 9" springform pan on a double thickness
  of heavy-duty foil (about 18" square). Securely wrap
  foil around pan. Unroll 1 tube of crescent dough and
  separate into triangles. Press onto bottom of prepared
  pan to form a crust, sealing seams well. Bake until set,
  10-15 minutes.
  
  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 6 eggs,
  Parmesan cheese, Italian seasoning and pepper.
  
  Layer crust with half each of the following: ham,
  salami, provolone cheese, red peppers, and spinach
  mixture. Pour half 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 top.
  
  Bake, uncovered, 1 to 1-1/4 hours, 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.
  
  Recipe by Danny Diamond, Farmington Hills, Michigan
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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