Italian Torte Recipe

Name: Italian Torte Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls; 1 teaspoon olive oil; 6 ounces baby spinach; 1 cup mushrooms, sliced; 7 large Egglands Best eggs; 1 cup grated Parmesan cheese; 2 teaspoons Italian seasoning; 1/8 teaspoon pepper; 1/2 pound deli ham, thinly sliced; 1/2 pound hard salami, thinly sliced; 1/2 pound sliced provolone cheese; 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced, and patted dry

Servings: persons

2 tubes (8 ounces each) refrigerated crescent rolls
1 teaspoon olive oil
6 ounces baby spinach
1 cup mushrooms, sliced
7 large Egglands Best eggs
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound deli ham, thinly sliced
1/2 pound hard salami, thinly sliced
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced, and patted dry

1
Preheat the oven to 350 degrees F.
2
Place a greased 9-in.
3
springform pan on a double-thick, heavy-duty foil, about 18 square inches.
4
Securely wrap the foil around the pan.
5
Unroll one tube of crescent dough and separate it into triangles.
6
Press it onto bottom of the prepared pan to form a crust, sealing the seams well.
7
Bake 10-15 minutes or until set.
8
Meanwhile, in a large skillet, heat the oil over medium-high heat.
9
Add the spinach and mushrooms; cook and stir until the mushrooms are tender.
10
Drain on several layers of paper towels, blotting well.
11
In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning, and pepper.
12
Layer the crust with half of the ham, salami, provolone cheese, red peppers, and spinach mixture.
13
Pour half of the egg mixture over the top.
14
Repeat the layers; top with the remaining egg mixture.
15
On a work surface, unroll and separate the remaining crescent dough into triangles.
16
Press together to form a circle and seal the seams; place over the filling.
17
Whisk the remaining egg; brush it over the dough.
18
Bake uncovered 1 to 1 1/4 hours or until a thermometer reads 160 degrees F, covering loosely with foil if necessary to prevent over-browning.
19
Carefully loosen the sides from the pan with a knife; remove the rim from the pan.
20
Let it stand 20 minutes.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tubes (8 ounces each) refrigerated crescent rolls, 1 teaspoon olive oil, 6 ounces baby spinach, 1 cup mushrooms, sliced, and more.

Yes, Italian Torte Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!