{"id":50512,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/italian-brunch-torte\/"},"modified":"2025-04-21T11:57:31","modified_gmt":"2025-04-21T16:57:31","slug":"italian-brunch-torte","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/italian-brunch-torte\/","title":{"rendered":"Italian Brunch Torte"},"content":{"rendered":"<p>Sunday brunch is a time-honored tradition. Whether you enjoy a cozy meal for two or a festive large gathering, <a href=\"https:\/\/www.tasteofhome.com\/collection\/sunday-brunch-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/sunday-brunch-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Sunday brunch recipes<\/a> are a great way to break from your weekday routine and enjoy a leisurely meal. This is also a fantastic time to try something new and impressive, like an Italian brunch torte.<\/p>\n<p>We call this savory pie a torte, but it&#8217;s also known as an Italian torta. It has all the elements of a perfect brunch recipe: cheesy eggs, a flaky pastry crust, and layers of meat, cheese and vegetables. But if making eggs for a crowd gives you shell-induced nerves, a few simple tips will have you <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-crack-an-egg-with-panache-and-minimal-mess\/\" data-name=\"www.tasteofhome.com\/article\/how-to-crack-an-egg-with-panache-and-minimal-mess\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cracking eggs the right way<\/a>\u2014without fear\u2014in a flash.<\/p>\n<h2>Ingredients for Italian Brunch Torte<\/h2>\n<ul>\n<li><strong>Refrigerated crescent rolls:<\/strong> Sure, you can make homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttery-crescent-rolls\/\" data-name=\"www.tasteofhome.com\/recipes\/buttery-crescent-rolls\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crescent rolls<\/a>, but using prepared dough is an excellent shortcut. Instead of shaping the dough into individual rolls, you&#8217;ll press the dough together in flat layers to form the torte&#8217;s bottom and top crusts.<\/li>\n<li><strong>Spinach and mushrooms:<\/strong> Baby spinach and sliced mushrooms are cooked in a touch of olive oil to create a veggie layer that lightens the hearty meat and cheese layers. There are many <a href=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-name=\"www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of mushrooms<\/a>, but we recommend sticking with a mild variety for this Italian brunch torte recipe. White button and cremini mushrooms are good options.<\/li>\n<li><strong>Egg filling:<\/strong> Beating eggs with grated Parmesan cheese, Italian seasoning and pepper ensures that every bite of this Italian torta is flavorful.<\/li>\n<li><strong>Deli ham:<\/strong> You will layer the deli ham with other meats and cheeses, so it&#8217;s best to opt for thinly sliced deli ham rather than a thicker-cut <a href=\"https:\/\/www.tasteofhome.com\/recipes\/baked-spiral-ham\/\" data-name=\"www.tasteofhome.com\/recipes\/baked-spiral-ham\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">spiral ham<\/a>.<\/li>\n<li><strong>Hard salami:<\/strong> Hard salami has a bolder flavor than Genoa salami, making it the better choice for this multi-layered recipe. If you get it from a deli counter, ask for thin slices that have a similar width to the ham.<\/li>\n<li><strong>Provolone cheese:<\/strong> Salty and slightly tangy, sliced provolone cheese adds flavor and a creamy, melty factor. You could substitute sliced mozzarella but not fresh mozzarella\u2014fresh has too much water for this Italian torta recipe.<\/li>\n<li><strong>Roasted sweet red peppers:<\/strong> Jarred roasted red peppers are a versatile pantry shortcut, but you can also <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-roast-peppers-and-why-you-should\/\" data-name=\"www.tasteofhome.com\/article\/how-to-roast-peppers-and-why-you-should\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roast peppers<\/a> yourself if you have fresh bell peppers on hand.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Bake the bottom crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084610\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_1.jpg?fit=700,1024\" alt=\"Securely wrap foil around pan\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18-inches square). Securely wrap the foil around the pan. Unroll one tube crescent dough and separate it into triangles.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084611\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_2.jpg?fit=700,1024\" alt=\"Press dough onto bottom of prepared pan to form a crust, sealing seams well.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Press the dough pieces onto the bottom of the prepared pan to form a crust, sealing the seams well. Bake until set, 10 to 15 minutes.<\/p>\n<h3>Step 2: Prepare the spinach mixture<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084612\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_3.jpg?fit=700,1024\" alt=\"In a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>While the crust bakes, in a large skillet, heat the oil over medium-high heat. Add the spinach and mushrooms. Cook and stir until the mushrooms are tender. Drain on several layers of paper towels, blotting well.<\/p>\n<h3>Step 3: Whisk the egg mixture<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084613\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_4.jpg?fit=700,1024\" alt=\"In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, whisk six of the eggs with the Parmesan cheese, Italian seasoning and pepper.<\/p>\n<h3>Step 4: Assemble the Italian torta<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084616\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_7.jpg?fit=700,1024\" alt=\"Press together to form a circle and seal seams; place over filling.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Layer the crust with half the ham, salami and provolone cheese.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084617\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_8.jpg?fit=700%2C1024\" alt=\"Layer crust with half each of the following: ham, salami, provolone cheese, red peppers and spinach mixture.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Add half the red peppers and the spinach mixture.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084618\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_9.jpg?fit=700,1024\" alt=\"Pour half the egg mixture over top.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Pour half the egg mixture over top.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084619\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_10.jpg?fit=700,1024\" alt=\"Repeat layers;\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Repeat the layers.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084620\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_11.jpg?fit=700,1024\" alt=\"top with remaining egg mixture.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Top with the remaining egg mixture.<\/p>\n<h3>Step 5: Add the top crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084615\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_6.jpg?fit=700,1024\" alt=\"On a work surface, unroll and separate remaining crescent dough into triangles.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>On a work surface, unroll and separate the remaining crescent dough into triangles. Press them together to form a circle and seal the seams.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084621\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_12.jpg?fit=700,1024\" alt=\"covering loosely with foil if needed to prevent overbrowning.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the dough over the filling. Whisk the remaining egg and brush it over top of the dough.<\/p>\n<h3>Step 6: Bake the Italian torta<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084622\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_13.jpg?fit=700,1024\" alt=\"remove rim from pan\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Bake, uncovered, until a thermometer reads 160\u00b0, 1 hour to 1 hour and 15 minutes, covering the pan loosely with foil if needed to prevent overbrowning. Carefully loosen the sides from the pan with a knife, then remove the rim from the pan. Let stand for 20 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084607\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-BrunchBZ24_43081_DR_11_14_04b.jpg?fit=700,1024\" alt=\"wide shot of italian brunch torte\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Italian Brunch Torte Variations<\/h2>\n<ul>\n<li><strong>Add spice:<\/strong> When cooking the spinach and mushrooms, add a generous pinch of crushed red pepper flakes. Or, sprinkle some pickled peppers (like pickled cherry peppers or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pickled-jalapeno-rings\/\" data-name=\"www.tasteofhome.com\/recipes\/pickled-jalapeno-rings\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pickled jalapeno rings<\/a>) over the red pepper layer.<\/li>\n<li><strong>Switch up the greens:<\/strong> For a peppery bite, use baby arugula instead of spinach. It&#8217;s just as tender and will cook in a similar amount of time.<\/li>\n<li><strong>Give it cacio e pepe vibes:<\/strong> Replace half or all the Parmesan cheese with Pecorino Romano, and double the amount of pepper so the eggs taste like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cacio-e-pepe\/\" data-name=\"www.tasteofhome.com\/recipes\/cacio-e-pepe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cacio e pepe<\/a>, a classic Italian pasta dish.<\/li>\n<li><strong>Change up the peppers:<\/strong> There&#8217;s no need to stick with red peppers. Jarred roasted yellow peppers are even sweeter than red peppers, contrasting the salty meats. Use them instead of red peppers, or mix the two together.<\/li>\n<li><strong>Add fresh herbs:<\/strong> Italian seasoning offers a nice mix of flavors, but a few tablespoons chopped fresh chives, basil or parsley would add an even stronger herbal boost.<\/li>\n<\/ul>\n<h2>How to Store Italian Brunch Torte<\/h2>\n<p>Italian brunch torte can be stored whole or in slices. To store a large piece, wrap the torte with storage wrap to keep it from drying out. For individual slices, transfer the sliced torte to an airtight container. Either way, store the torte in the refrigerator.<\/p>\n<h3>How long does Italian brunch torte last?<\/h3>\n<p>Although the crust will soften once refrigerated, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-long-will-leftovers-keep\" data-name=\"www.tasteofhome.com\/article\/how-long-will-leftovers-keep\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">leftovers will keep<\/a> for up to four days in the refrigerator.<\/p>\n<h3>Can you freeze Italian brunch torte?<\/h3>\n<p>Baked egg dishes like Italian torta freeze surprisingly well. Let the cooked Italian torte cool completely. Then, wrap the torte (whole or in slices) in a layer of storage wrap and aluminum foil to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-prevent-freezer-burn\/\" data-name=\"www.tasteofhome.com\/article\/how-to-prevent-freezer-burn\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">prevent freezer burn<\/a>. Freeze it for up to three months, and thaw it in the refrigerator overnight before reheating.<\/p>\n<h3>How do you reheat an Italian brunch torte?<\/h3>\n<p>The main concern when reheating Italian torte is avoiding hard or rubbery eggs, so we recommend <a href=\"https:\/\/www.tasteofhome.com\/collection\/microwaving-leftovers\/\" data-name=\"www.tasteofhome.com\/collection\/microwaving-leftovers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">microwaving leftovers<\/a> in short increments to maintain the eggs&#8217; creamy texture. You can also reheat the torte in the oven on a parchment or foil-lined baking sheet. If frozen, let the torte thaw first to minimize reheating times.<\/p>\n<h3>Can you make an Italian brunch torte ahead of time?<\/h3>\n<p>Italian torta is a multi-step recipe that takes time to make, so you may want to prepare it ahead of time. Once assembled, the torte needs to be baked right away to prevent the eggs from leaking from the sides of the pan or soaking into the bottom crust. However, you can bake the bottom crust a day ahead of time and store it, covered, at room temperature for up to one day. You can also prepare the spinach and egg mixtures ahead of time and store them in separate covered containers in the refrigerator.<\/p>\n<p>Alternatively, you can bake the torte ahead of time and store it in the fridge until you&#8217;re ready to serve. To serve it at room temperature, remove it from the refrigerator 30 minutes before serving. You can also reheat it in the oven and serve it warm.<\/p>\n<h2>Italian Brunch Torte Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084608\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-BrunchBZ24_43081_DR_11_14_05b.jpg?fit=700,1024\" alt=\"close up shot of italian brunch torte\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What can you serve with an Italian brunch torte?<\/h3>\n<p>Italian brunch torte is hearty enough to serve by itself, but you can also make it part of a complete brunch spread. Serve it with <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-fruit-salad-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-fruit-salad-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fruit salad recipes<\/a>, light and crisp <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-green-salads\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-green-salads\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">green salads<\/a>, or fresh vegetable salads like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/caprese-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/caprese-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Caprese salad<\/a>. Hosting an adult gathering? Don&#8217;t forget the <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mimosa\/\" data-name=\"www.tasteofhome.com\/recipes\/mimosa\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mimosas<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/irish-coffee\/\" data-name=\"www.tasteofhome.com\/recipes\/irish-coffee\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Irish coffee<\/a>.<\/p>\n<h3>What is the best way to slice Italian brunch torte?<\/h3>\n<p>A long, sharp knife like a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-chefs-knife\/\" data-name=\"www.tasteofhome.com\/collection\/best-chefs-knife\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chef&#8217;s knife<\/a> is the best choice to cut cleanly through the torte&#8217;s many layers. The teeth on a serrated knife can snag and tear the layers of meat, and a butter knife or small paring knife doesn&#8217;t have the size or honed edge to create clean cuts.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This Italian torta is a tasty brunch dish that&#8217;s filled with layers of savory deli meats, cheeses and veggies, all bound by eggs and a flaky pastry crust.<\/p>\n","protected":false},"author":7061,"featured_media":2081823,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,306854,306849,304275,304287,305883,304423,304328,306864,305271,305487,304430,304338,307033,305334,304515,303966,340638,304408,304368,303887,306848,305353,340649,304268,304458,304558,324623,303995,304150,303883],"categories-v2":[308500,309439,309608,309605,308295,311547,308300,311532,308821,308988,308984,308481,309621,309216,310796,308830,308992,311566,310079,309337,308880,308495,340804,308813,308745,308478,309603,309362,340814,259483,308865,308910,309177,308539,309434,308476],"coauthors":[343540],"recommended_recipes":[{"post_title":"Rustic Italian Tortellini Soup","post_link":"\/recipes\/rustic-italian-tortellini-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rustic-Italian-Tortellini-Soup_EXPS_FT24_41101_EC_022824_3.jpg"},{"post_title":"Italian Hot 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Omelet","post_link":"\/recipes\/italian-omelet\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8972_TH2901C53B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Italian-Brunch-Torte_EXPS_BrunchBZ24_43081_DR_11_14_02b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/italian-brunch-torte\/","name":"Italian Brunch Torte","datePublished":"2018-01-01","dateModified":"2024-11-27","prepTime":"PT50M","cookTime":"PT60M","totalTime":"PT01H50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte_EXPS_BrunchBZ24_43081_DR_11_14_02b.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"Layers of meat, cheese and vegetables are held together with cheesy eggs and sandwiched between a crescent dough crust in this easy yet impressive Italian brunch torte.","recipeIngredient":["2 tubes (8 ounces each) refrigerated crescent rolls, divided","1 teaspoon olive oil","1 package (6 ounces) fresh baby spinach","1 cup sliced fresh mushrooms","7 large eggs, divided use","1 cup grated Parmesan cheese","2 teaspoons Italian seasoning","1\/8 teaspoon pepper","1\/2 pound thinly sliced deli ham","1\/2 pound thinly sliced hard salami","1\/2 pound sliced provolone cheese","2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry"],"recipeInstructions":[{"@type":"HowToStep","name":"Bake the bottom crust","text":"Preheat the oven to 350\u00b0F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18-inches square). Securely wrap the foil around the pan. Unroll one tube crescent dough and separate it into triangles. Press the dough pieces onto the bottom of the prepared pan to form a crust, sealing the seams well. Bake until set, 10 to 15 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the spinach mixture","text":"While the crust bakes, in a large skillet, heat the oil over medium-high heat. Add the spinach and mushrooms. Cook and stir until the mushrooms are tender. Drain on several layers of paper towels, blotting well.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Whisk the egg mixture","text":"In a large bowl, whisk six of the eggs with the Parmesan cheese, Italian seasoning and pepper.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the Italian torta","text":"Layer the crust with half the ham, salami and provolone cheese. Add half the red peppers and the spinach mixture. Pour half the egg mixture over top. Repeat the layers. Top with the remaining egg mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the top crust","text":"On a work surface, unroll and separate the remaining crescent dough into triangles. Press them together to form a circle and seal the seams. Place the dough over the filling. Whisk the remaining egg and brush it over top of the dough.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the Italian torta","text":"Bake, uncovered, until a thermometer reads 160\u00b0, 1 hour to 1 hour and 15 minutes, covering the pan loosely with foil if needed to prevent overbrowning. Carefully loosen the sides from the pan with a knife, then remove the rim from the pan. Let stand for 20 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Italian-Brunch-Torte-TOHVS22_43081_BL_05_23_13.jpg?fit=700,1024"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Melissa Gaman"}],"nutrition":{"@type":"NutritionInformation","calories":" 480 calories","fatContent":"29g fat (13g saturated fat)","cholesterolContent":"191mg cholesterol","sodiumContent":"1674mg sodium","carbohydrateContent":"25g carbohydrate (8g sugars","fiberContent":"0 fiber)","proteinContent":"26g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7875,"reviewCount":80,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"Italian Brunch Torte","description":"Check out this video for how to make Italian Brunch Torte.\r\n&lt;pre&gt;&lt;\/pre&gt;","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/zWSDFprS\/poster.jpg?width=720"],"uploadDate":"2023-07-20 02:03:46","duration":"P0DT0H2M39S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/zWSDFprS-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mcpackerfan"},"reviewBody":"I have made this several timrs and is always a crowd pleaser. There is prep time but well worth it.. Make it a couple of times and the steps become routine.\nReplacethe cresent rolls with the Pils pastry sheet, much easier less seams..","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sarabz443"},"reviewBody":"<p>This is one of my most requested dishes. I find that it takes longer to bake than the recipe states, but I always make it a day in advance anyway. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary5114"},"reviewBody":"<p>Very tasty.  Definetly needs at least 1 hr 1\/4, probably more like 1hr 30mins.  I would make egg crepes instead of raw egg mixture, so that it does not run and cooks through.  Would love to make individually sized (muffin size) ones....more practical for just my husband and I.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"paulaleg"},"reviewBody":"This is very good but I don't know if I will make it again. I had to make a few changes. I couldn't find roasted red peppers so I just cooked some red pepper with the spinach and mushrooms. I also added 1\/2 cup of thinly sliced onion as one reviewer had suggested and cooked them as well. I didn't add 2 teaspoons of Italian seasoning, I only added about a teaspoon because I was afraid it would be too much for our tastes, I was probably right. I added about 1\/2 teaspoon of pepper. If I make this again I will not use cresent rolls, I'll use puff pastry instead. The cresent rolls just didn't taste good to my husband and I and was a pain to make it fit right. I also will use a cake pan instead of a springform pan because it was a real pain to get all the gunk out of the rolled edges of the springform pan. A big PLUS for this recipe, it looked exactly like the picture!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFish"},"reviewBody":"I've made this multiple times and everyone always loves it.  Have adjusted by adding saut\u00e9ed onion and garlic to the spinach\/mushroom mixture.  Also cut down to 1m(12 oz) jar of roasted red peppers, when I used 2 jars that's all I could taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"<p>Very tasty & looked so nice for serving. Used a homemade crescent roll recipe and cooked the sweet peppers myself. Our torte was baked at 375 \u00b0 F for about an hour in a glass baking pan.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"Spectacular!   I may be in the minority here, but I believe the 2 jars of peppers was perfect.  I cut them in small strips.  About 1\/3 of the peppers I added were spicy ones so that give the dish an added bit of flavor.  My only complaint was it took way longer than 1hr 15mins to come up to temp in the overn.  I had loosely covered about 15 minutes in so that may be the culprit.  I will try hold off on covering to a bit later next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mcpackerfan"},"reviewBody":"I have made this recipe several times and it is always a big hit. Easy to put together.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Eye"},"reviewBody":"This looks like the kind of recipe I'd love to eat but hate to make.  50 minutes prep would probably take me over an hour, plus baking.  Sure does sound and look good though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lora1305"},"reviewBody":"<p>My husband said it was his favorite dish I've cooked! I paired it with a side of good marinara sauce and it was so tasty! Yum! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Katisha"},"reviewBody":"<p>Grew up eating this for Easter brunch in Italy. A hearty dish that feeds a lot of folks. Paired with fresh fruit it's a lovely centerpiece dish.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jim5890"},"reviewBody":"<p>Don't skip the aluminum foil wrap!  I trashed a cookie sheet...But it was worth it!  This tastes great<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanStrawberry"},"reviewBody":"Looks fabulous.  I also am not of fan of refrigerated crescent rolls, that's why the 4 stars. Has anyone tried puff pastry sheets instead?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRadio"},"reviewBody":"This is wonderful!  But I cannot recommend enough Reynolds nonstck foil.  Absolutely nothing sticks to it and it has a nice shiny appearance.  In this recipe, just  wrap it around the base of your springform pan. Then carefully run a sharp knife around the edges after the torte has baked and cooled to release it before trying to remove the skirt of the pan from the base. I use this foil for all appetizers that might stick and especially love using it when I make turtles. Another hint, if you are taking this anywhere, is to wrap the foil around a pre-made cardboard base that you can buy at most places that sell baking supplies, and sustitute it for the metal base in your pan. That way, you can leave leftovers and not lose your pan's metal base.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCar"},"reviewBody":"This was wonderful...a bit time consuming to assemble but well worth the effort. I used chopped onions in place of mushrooms but otherwise followed the recipe. Just to clarify, the foil is to be wrapped on the OUTSIDE of the pan.  As it cooks there is some liquid that leaks out of the pan. Very important to drain\/blot spinach mixture well as well as the roasted red peppers and let it sit for a bit before removing the pan. I will make it again for a brunch or other entertaining occasion.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenScissors"},"reviewBody":"looks wonderful:  QUESTION NEED ASAP:  having 35 to brunch.  Can this be made ahead and cooked\/reheated later (better yet, frozen and then cooked for event). If so, instructions (or tried attempts with success??)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldAirBalloon"},"reviewBody":"Absolutely delicious!  As others recommended, I made it in a 9x13 pan and used 9 eggs total.  I made it the night before and refrigerated it until the next evening when I served it as a light supper for company.  I got it out of the fridge a few minutes before baking and baked it about 65 minutes.  I then let it stand at least 10 minutes before cutting into squares and it served up beautifully.  I will definitely be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleController"},"reviewBody":"Outstanding! I took this to work and everyone loved it. I will definitely add this to my rotation. Easy to make and bakes up beautifully. Just have to make sure to take the time to get the moisture out of the roasted red peppers. I also added  some saut\u00e9ed onion and green peppers. Thanks for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFries"},"reviewBody":"This sounds like it would be really good made with frozen bread dough from the store.  I think I'll try this with my pizza dough recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeButton"},"reviewBody":"I made this for a baby shower brunch, and it was a huge hit!  So pretty and tasty-well worth the effort to prepare.  I have had this recipe for years and never tried it; so glad I finally did-will definitely make again.  VFE","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBucket"},"reviewBody":"This was a show stopper! I've been waiting for the right time to make this since it's just my husband and I and this makes several servings.  I chose a Christmas brunch celebration with my in-laws - no pressure right?  This dish delivered! It made for a gorgeous festive presentation and was very flavorful and easy to assemble.  Though a little time consuming to assemble it was well worth it. I read all of the previous reviews before making it.  My suggestion is to follow the recipe to a \"T\". Be sure to use the spring form pan.  One thing I did  do after seeing the comments about the egg leaking out and sticking to the foil was to spray the foil with cooking spray before pressing it tightly around the outside of the pan. It came off easily with no mess and just running a knife around the inside of the pan made the spring form remove cleanly. Next time, personally for the top layer of dough,  I would just lay the triangles of crescent dough on the top  and pinch them together there  rather than trying to do that on the counter top first as I struggled with it a bit. Even if the triangles aren't all even it's OK, the slightly rustic look is pretty too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBoomerang"},"reviewBody":"I made this to serve on Christmas Eve morning, and it was a huge hit! Besides tasting great, it looks very impressive with just a little effort going in to making it. Will definitely save this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Italian Brunch Torte","description":"Check out this video for how to make Italian Brunch Torte.\r\n&lt;pre&gt;&lt;\/pre&gt;","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/06\/ItalianBrunchTorte_DIYD_43081_052322_H.mp4","duration":"159","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/06\/ItalianBrunchTorte204308120H_1920x1080.jpg","advertising":true,"jw_id":"zWSDFprS","jw_url":"http:\/\/content.jwplatform.com\/videos\/zWSDFprS-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/zWSDFprS\/poster.jpg?width=720","jw_publish_date":"06\/15\/2022"},"rms_legacy_id":"43081","romance_copy_dek":"Layers of meat, cheese and vegetables are held together with cheesy eggs and sandwiched between a crescent dough crust in this easy yet impressive Italian brunch torte.","enhanced_recipe_title":"Italian Brunch Torte","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tubes (8 ounces each) refrigerated crescent rolls, divided","IngredientText":"2 tubes (8 ounces each) refrigerated crescent rolls, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon olive oil","IngredientText":"1 teaspoon olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (6 ounces) fresh baby spinach","IngredientText":"1 package (6 ounces) fresh baby spinach"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sliced fresh mushrooms","IngredientText":"1 cup sliced fresh mushrooms"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"7 large eggs, divided use","IngredientText":"7 large eggs, divided use"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup grated Parmesan cheese","IngredientText":"1 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons Italian seasoning","IngredientText":"2 teaspoons Italian seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon pepper","IngredientText":"1\/8 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 pound thinly sliced deli ham","IngredientText":"1\/2 pound thinly sliced deli ham"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 pound thinly sliced hard salami","IngredientText":"1\/2 pound thinly sliced hard salami"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 pound sliced provolone cheese","IngredientText":"1\/2 pound sliced provolone cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry","IngredientText":"2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Italian-Brunch-Torte_EXPS_BrunchBZ24_43081_DR_11_14_02b.jpg","RecipeId":43081,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Italian Brunch Torte Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"45389\" ol-id=\"T073TY7\"]","RecipeAttachmentFileName":"Italian-Brunch-Torte_EXPS_BrunchBZ24_43081_DR_11_14_02b.jpg","ContributorId":null,"Firstname":"Danny","Lastname":"Diamond","City":"Farmington Hills","StateDescription":"Michigan","IsCommunityCook":false,"TimeCallout":"Prep: 50 min. Bake 1 hour + standing","MinimumServingQuantity":10,"MaximumServingQuantity":10,"Yield":"10 servings.","DigitalTitle":"Italian Brunch Torte","SubmittedTitle":"Italian Brunch-Wedges","RecipeTypeId":1,"AverageRating":4.79,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_BrunchBZ24_43081_DR_11_14_06b.jpg","PreparationTimeInMinutes":50,"CookTimeInMinutes":60,"TotalTimeInMinutes":110,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Italian Brunch Torte","OriginalSourceProject":"Italian Brunch Torte","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. &mdash;Danny Diamond, Farmington Hills, Michigan","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.","SequenceNo":1},{"Direction":"   Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. 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