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.