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