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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Italian Brunch Torte   
    Categories: Breads, Greens, Mushrooms, Cheese, Pork   
         Yield: 10 servings   
       
        16 oz (2 tubes) refrigerated   
              - crescent rolls; divided   
         1 ts Olive oil   
         6 oz Bag fresh baby spinach   
         1 c  Sliced fresh mushrooms   
         7 lg Eggs; divided use   
         1 c  Grated Parmesan cheese   
         2 ts Italian seasoning   
       1/8 ts Pepper   
       1/2 lb Thin sliced deli ham   
       1/2 lb Thin sliced hard salami   
       1/2 lb Sliced provolone cheese   
        24 oz (2 jars) roasted sweet red   
              - peppers; drained, sliced,   
              - patted dry   
       
     Set oven @ 350oF/175oC.   
        
     Place a greased 9" springform pan on a double thickness   
     of heavy-duty foil (about 18 in. 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.   
        
     Danny Diamond, Farmington Hills, Michigan   
        
     Makes: 10 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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