Italian Brunch Torte

Name: Italian Brunch Torte
Prep time: 50 min
Yield: 12
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls, divided; 1 teaspoon olive oil; 1 package (6 ounces) fresh baby spinach; 1 cup sliced fresh mushrooms; 7 large eggs, divided use; 1 cup grated Parmesan cheese; 2 teaspoons Italian seasoning; 1/8 teaspoon pepper; 1/2 pound thinly sliced deli ham; 1/2 pound thinly sliced hard salami; 1/2 pound sliced provolone cheese; 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Italian Brunch Torte was pinched from <a href="https://www.tasteofhome.com/recipes/italian-brunch-torte/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan..."

INGREDIENTS

•

2 tubes (8 ounces each) refrigerated crescent rolls, divided

•

1 teaspoon olive oil

•

1 package (6 ounces) fresh baby spinach

•

1 cup sliced fresh mushrooms

•

7 large eggs, divided use

•

1 cup grated Parmesan cheese

•

2 teaspoons Italian seasoning

•

1/8 teaspoon pepper

•

1/2 pound thinly sliced deli ham

•

1/2 pound thinly sliced hard salami

•

1/2 pound sliced provolone cheese

•

2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes