Italian Brunch Torte Recipes

Steps:

• Preheat oven to 350°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch 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 to 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 the ham, salami, provolone cheese, red peppers 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. Whisk remaining egg; brush over dough. Bake, uncovered, 1 to 1 1/4 hours or until a thermometer reads 160°F, covering loosely with foil if needed to prevent over-browning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Separate one tube crescent dough into eight triangles; press onto bottom of prepared pan. Bake at 350° for 10-15 minutes or until set. Meanwhile, in a large skillet over medium heat, cook spinach and mushrooms in oil until spinach is wilted. Place between two paper towels and blot to remove excess liquid. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper. Layer prepared crust with half of the ham, salami, provolone cheese, red peppers, spinach mixture and egg mixture. Repeat layers. Separate remaining crescent dough; press triangles together to form a top crust. Place over casserole. Whisk remaining egg; brush over dough. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. Cover loosely with foil if top browns too quickly. Carefully run a knife around edge of pan to loosen; remove sides of pan. Let stand for 20 minutes before slicing. Yield: 12 servings.

Steps:

• Preheat oven to 350, prepare a 9" spring form pan, double wrapping with tinfoil.
• Unroll one tube of crescent rolls and separate into triangles, press into bottom of pan, sealing edges to make a crust, bake 10 to 15 minutes until set.
• Meanwhile in large pan over medium high heat add spinach and mushrooms, stirring until soft, then remove from pan, drain and pat dry.
• In large bowl whip 6 eggs, parmesan cheese, pepper and Italian seasoning.
• Layer crust with each of ham, salami, provolone cheese and sweet peppers and mushroom mixture.
• Pour half of egg mixture over top.
• Repeat layers and top with remaining egg mixture.
• On work table open remaining crescent rolls and seal edges, shape into top crust for tart and cover mixture.
• Whisk remaining egg and brush top.
• Bake uncovered for 1 hour - to - 1 1/4 hours or until temp reads 106°F Cover loosely with tinfoil if starts to over brown.
• Carefully loosen rim of pan with a knife and remove from pan. Let stand 20 minutes before serving.

Steps:

• Place cookie sheet in oven (torta will bake on heated cookie sheet). Heat oven to 375°F Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
• In 10-inch skillet, heat oil over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in spinach until well combined.
• Spread 1/2 of spinach mixture in crust-lined plate. Reserve 2 tablespoons of the Parmesan cheese. Layer spinach with provolone cheese, salami, red peppers, tapenade, ham, sun-dried tomatoes, remaining Parmesan cheese and remaining spinach mixture. Top with second crust; seal edges and flute.
• Brush egg on top crust; sprinkle with reserved 2 tablespoons Parmesan cheese and oregano. Cut 4 small slits in top. Place on cookie sheet in oven.
• Bake 50 to 55 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until golden brown. Cool 20 minutes before serving. If desired, serve torta with fresh fruit on plates lined with romaine lettuce.