INGREDIENTS
- 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
- 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
DIRECTIONS
Preheat oven to 350°. 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 one tube of crescent dough and separate into triangles.
Press onto bottom of prepared pan to form a crust, sealing seams well. Bake
10-15 minutes or until set.
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. In a large bowl, whisk
six eggs, Parmesan cheese, Italian seasoning and pepper.
Layer crust with half of each of the following: ham, salami,
provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture
over top. Repeat layers; top with remaining egg mixture.
On a work surface, unroll and separate remaining crescent
dough into triangles. Press together to form a circle and seal seams; place
over filling. Whisk remaining egg; brush over dough.
Bake, uncovered, 1 to 1-1/4 hours or until a thermometer
reads 160°, covering loosely with foil if needed to prevent overbrowning.
Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20
minutes. Yield: 12 servings.
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