Italian Brunch Torta
- 1 box Pillsbury refrigerated pie crusts, softened as directed on box
- 1 tablespoon Crisco 100% Extra Virgin Olive Oil or Pure Olive Oil
- 2 cloves garlic, sliced
- 1 box (9 oz) Green Giant frozen chopped spinach, thawed, squeezed to drain
- 1 cup shredded Parmesan cheese
- 1/4 lb provolone cheese, thinly sliced
- 4 thin slices Genoa salami (1 1/2 oz)
- 1 jar (15 or 16 oz) roasted red bell peppers, drained, patted dry
- 3/4 cup olive tapenade (about 5-oz jar), drained
- 1/2 lb capicollo ham, thinly sliced
- 3 1/2 oz dry-pack sun-dried tomatoes, coarsely chopped
- 1 EGGLAND’S BEST egg, beaten
- 1/2 teaspoon dried oregano leaves
- Produce
- Garlic (2 cloves)
- Oregano, dried leaves (1/2 teaspoon)
- Red bell peppers, roasted (1 jar)
- Spinach, Green Giant frozen (1 box)
- Tomatoes, sun-dried (1 dry 3 1/2 oz dry-pack)
- Meat
- Capicollo ham (1/2 lb)
- Genoa salami (4 thin slices)
- Condiments
- Olive tapenade (3/4 cup)
- Cooking & Baking
- Crisco (1 tablespoon)
- Bread & Baked Goods
- Pillsbury pie crusts, refrigerated (1 box)
- Dairy
- Parmesan cheese (1 cup)
- Provolone cheese (1/4 lb)
- Refrigerated
- Eggland’s best egg (1)
Preparation
Read recipe preparation on tablespoon.com
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Recipe Stats
Published March 27, 2012 (10 months ago).
76 people saved this recipe.
