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Italian Brunch Torte

Italian Brunch Torte: A Savory Showstopper for Every Occasion

This Italian Brunch Torte is a savory dish that transforms gatherings with its hearty filling and flaky crust.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 20 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Italian
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 tubes Refrigerated Crescent Rolls Provides a flaky crust; substitute with puff pastry for a different texture.
For the Filling
  • 1 teaspoon Olive Oil Used for sautéing vegetables; can substitute with butter for added richness.
  • 1 package Fresh Baby Spinach Adds color and nutrients; frozen spinach, well-drained, can be used as an alternative.
  • 1 cup Fresh Mushrooms, sliced Adds umami flavor; substitute with any preferred mushrooms like shiitake or portobello.
  • 7 large Eggs, divided Binds ingredients and provides structure; can use egg substitute or an egg mixture for a lighter version.
  • 1 cup Grated Parmesan Cheese Adds creaminess and flavor; substitute with Asiago or pecorino cheese for a different taste profile.
  • 2 teaspoons Italian Seasoning Enhances overall flavor; use a mix of dried oregano, basil, and thyme if unavailable.
  • 1/8 teaspoon Pepper Adds subtle heat; adjust according to preference.
  • 1/2 pound Deli Ham, thinly sliced Provides heartiness; substitute with turkey or chicken for a lighter option.
  • 1/2 pound Hard Salami, thinly sliced Adds flavor and texture; swap for uncured meats or omit for a vegetarian version.
  • 1/2 pound Provolone Cheese, sliced Adds gooey texture; substitute with mozzarella for a milder flavor.
  • 2 jars Roasted Sweet Red Peppers, drained, sliced, and patted dry Adds sweetness and color; freshly roasted or jarred options can be alternated.

Equipment

  • 9-inch springform pan
  • Skillet
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty foil to prevent leaks.
  2. Unroll one tube of refrigerated crescent rolls and press the dough into the bottom of the prepared springform pan. Bake for 10-15 minutes until golden brown.
  3. In a skillet, heat 1 teaspoon of olive oil over medium-high heat. Add 1 cup of sliced mushrooms and 6 ounces of spinach, sauté for about 5 minutes.
  4. In a bowl, whisk together 6 eggs, 1 cup of Parmesan cheese, 2 teaspoons of Italian seasoning, and 1/8 teaspoon of pepper.
  5. Layer 1/2 pound of deli ham over the crust, followed by 1/2 pound of hard salami and 1/2 pound of provolone cheese. Add the sautéed spinach and mushrooms, then pour half of the egg mixture over it. Repeat the layers.
  6. Unroll the second tube of crescent dough and pinch the pieces together to form a top. Seal it over the filling and brush with the remaining egg mixture.
  7. Bake the assembled torte for 1 to 1.25 hours until it reaches 160°F (70°C) internally. Let sit for 20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 390kcalCarbohydrates: 15gProtein: 20gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 230mgSodium: 900mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 250mgIron: 2.5mg

Notes

Ensure to drain sautéed vegetables to avoid a soggy crust. Let the torte cool before slicing for cleaner cuts.

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