Baked Italian Sandwich | Easy Recipe Italian Brunch Torte
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This impressive and colorful torte can be served for breakfast, brunch, lunch or dinner and is great served alongside a mixed green salad and tomato wedges.
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INGREDIENTS
2 tubes (8 ounces each) refrigerated crescent rolls, divided
4 oz fresh baby spinach
6 eggs
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
salt and pepper
1/2 pound thinly sliced pepperoni
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
1 jar (12 ounces) 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.
In a large bowl, whisk eggs, Parmesan cheese, Italian seasoning and salt and pepper and red peppers.
Layer crust with half of each of the following: ham, salami, pepperoni, provolone cheese, and spinach. 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. 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.
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