This recipe makes an excellent brunch for New Year’s Day!

Italian Brunch Torte

Ingredients

2 — 8 oz. tubes refrigerated crescent rolls, divided
1 teaspoon olive oil
1 — 6 oz. package 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 — 12 oz. jars 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. 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 to 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°, (cover 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.

~Makes 12 servings.