Mediterranean Torte

linda hennessey


This Mediterranean Torte is a show-stopper. Filled with a variety of meats, vegetables and provolone cheese, this dish is both beautiful and filling.


☆☆☆☆☆ 0 votes

30 Min
50 Min


  • 2 can(s)
    refrigerated dough (french or pizza crust)
  • 2-10 oz
    frozen chopped spinach (thaw, drain)
  • 14 oz
    artichoke heart quarters (drain, chop)
  • 12 oz
    jar marinated red pepper strips (drain)
  • 6 oz
    can sliced black olives (drain)
  • 1 lb
    fresh mushrooms (slice, saute, drain)
  • 8 oz
    hard salami, thinly sliced
  • 8 oz
    provolone cheese, thinly sliced
  • 8 oz
    cooked ham, thinly sliced
  • 1 large
  • 1 Tbsp

How to Make Mediterranean Torte


  1. Roll 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
  2. Stir 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.
  3. Bake 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.

Printable Recipe Card

About Mediterranean Torte

Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: American

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