mediterranean torte
This Mediterranean Torte is a show-stopper. Filled with a variety of meats, vegetables and provolone cheese, this dish is both beautiful and filling.
prep time
30 Min
cook time
50 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 cans refrigerated dough (french or pizza crust)
- 2-10 ounces frozen chopped spinach (thaw, drain)
- 14 ounces artichoke heart quarters (drain, chop)
- 12 ounces jar marinated red pepper strips (drain)
- 6 ounces can sliced black olives (drain)
- 1 pound fresh mushrooms (slice, saute, drain)
- 8 ounces hard salami, thinly sliced
- 8 ounces provolone cheese, thinly sliced
- 8 ounces cooked ham, thinly sliced
- 1 large egg
- 1 tablespoon water
How To Make mediterranean torte
-
Step 1Roll out one package of the refrigerated bread dough into a 12-inch circle. Fit dough into a 9-inch springform pan, allowing edges to overhang. Layer on Top of Dough: 1/2 salami all muchrooms all olives 1/2 cheese 1/2 ham all spinach all peppers 1/2 salami 1/2 ham all artichokes 1/2 cheese -
Step 2Stir together eag and water; brush on overhanging pastry edges. Top torte with second rolled out packaged dough, crimping as necessary and press to seal. Brush top with remaining egg mixture.
-
Step 3Bake at 350 degrees on bottom oven rack for 30 minutes. Cover top with aluminum foil and bake additional 20 minutes. Cool on wire rack. Remove sides of pan. Cut into wedges.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes