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Italian Brunch Torte

Savory Italian Brunch Torte: Your Make-Ahead Showstopper

Discover the Italian Brunch Torte, a delicious make-ahead dish packed with savory meats, fresh spinach, and rich cheeses, perfect for any brunch gathering.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 tube Refrigerated Crescent Rolls Can substitute with puff pastry.
For the Filling
  • 1 tablespoon Olive Oil Can substitute with butter.
  • 4 cups Fresh Baby Spinach Frozen spinach can be used.
  • 1 cup Fresh Mushrooms, sliced Shi collage or portobello mushrooms can be used.
  • 6 large Eggs, divided Can use egg substitute.
  • 1 cup Grated Parmesan Cheese Can substitute with Asiago or pecorino.
  • 1 tablespoon Italian Seasoning Mix of oregano, basil, and thyme can be used.
  • 1 teaspoon Pepper Adjust according to preference.
  • 6 ounces Deli Ham, thinly sliced Can substitute with turkey or chicken.
  • 6 ounces Hard Salami, thinly sliced Omit for vegetarian option.
  • 6 ounces Provolone Cheese, sliced Can substitute with mozzarella.
  • 1 cup Roasted Sweet Red Peppers, drained, sliced, and patted dry Freshly roasted or jarred options are fine.

Equipment

  • 9-inch springform pan
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, wrapping the outside with aluminum foil.
  2. Unroll one tube of crescent rolls and press the dough into the bottom of the pan, then bake for about 10-15 minutes until golden brown.
  3. Heat a tablespoon of olive oil in a skillet over medium heat, add the mushrooms and spinach, sauté for about 5 minutes until tender, then set aside to cool.
  4. In a mixing bowl, whisk the large eggs and mix in the Parmesan cheese, Italian seasoning, and pepper until combined.
  5. Layer deli ham, hard salami, and provolone cheese in the crust, add the sautéed vegetables, and pour half of the egg mixture over. Repeat the layering with the remaining ingredients.
  6. Unroll the second tube of crescent rolls over the filling, sealing the edges and brushing the top with the remaining egg mixture.
  7. Bake the torte for 1 to 1.25 hours until the internal temperature reaches 160°F (70°C) and the top is golden brown.
  8. Allow the torte to cool for about 20 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 20gProtein: 16gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 50IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

Drain sautéed vegetables well to avoid a soggy crust. Cool the torte before slicing for better presentation. Use a meat thermometer for perfect doneness.

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