Ingredients: |
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, 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
You can add some sautéed onion and green peppers.
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Directions: |
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 the pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto the bottom of the prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.
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 6 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 the remaining crescent dough into triangles. Press together to form a circle and seal seams; place overfilling. Whisk remaining egg; brush over dough.
Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent over-browning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes. |
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