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Italian torte

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

Ingredients

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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