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Italian torte

Features:
  • Non Veg
Cuisine:
  • 3 hrs 20 mins
  • Serves 32
  • Hard

Ingredients

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This impressively layered delicacy which is colorful and is best served as breakfast. However, it can be served for lunch and dinner as well. It is easy to prepare if you know what you’re doing. The best part about the dish is the refrigerated crescent rolls which have a flaky texture to them. Just toss in your favorite assortment of vegetables, meat and cheese until you’ve got the perfect meal.

Health benefits

Because of all the cheese, ham and dairy products used, this dish can exceed the daily recommended limit of carbohydrates, protein and calories. But the health benefits of this dish are huge. It is rich in zinc, iron and copper and calcium. It is good for the health of your heart.

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How to Make Italian torte

  • Preheat the oven to 350°F
  • Place a 9 inch springform pan on a thick heavy duty foil (about 16 inch square). Securely wrap foil around the pan.
  • Unravel one tube of crescent roll and divide it into triangles. Press the triangles onto the bottom of the prepared pan to form a curst.
  • Bake for 10 to 15 minutes.
  • In a large skillet, heat oil over medium high heat
  • Add spinach, mushrooms. Cook and stir them until the mushrooms are just tender
  • Drain on several layers of paper towels.
  • Whisk six eggs, parmesan cheese, Italian seasoning and pepper in a large bowl.
  • Cover the crust with ham, salami, provolone cheese, spinach and red peppers.
  • Use half of the egg mixture over the top. Repeat the layers, topping with the remaining egg mixture.
  • Unroll the remaining crescent dough into triangles.
  • Press them together to form a circle. Place them over the filling.
  • Bake them uncovered for about 1 hour. Cover loosely with foil if needed, to prevent overbrowning.

Remove the dish with a knife. Let it stand for about 20 minutes and then serve.

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