Italian Brunch Torte Taste Of Home Recipes

ITALIAN BRUNCH TORTE - FROM TOH

Steps:

• Preheat oven to 350, prepare a 9" spring form pan, double wrapping with tinfoil.
• Unroll one tube of crescent rolls and separate into triangles, press into bottom of pan, sealing edges to make a crust, bake 10 to 15 minutes until set.
• Meanwhile in large pan over medium high heat add spinach and mushrooms, stirring until soft, then remove from pan, drain and pat dry.
• In large bowl whip 6 eggs, parmesan cheese, pepper and Italian seasoning.
• Layer crust with each of ham, salami, provolone cheese and sweet peppers and mushroom mixture.
• Pour half of egg mixture over top.
• Repeat layers and top with remaining egg mixture.
• On work table open remaining crescent rolls and seal edges, shape into top crust for tart and cover mixture.
• Whisk remaining egg and brush top.
• Bake uncovered for 1 hour - to - 1 1/4 hours or until temp reads 106°F Cover loosely with tinfoil if starts to over brown.
• Carefully loosen rim of pan with a knife and remove from pan. Let stand 20 minutes before serving.

ITALIAN TORTELLINI SOUP

Steps:

• In a Dutch oven, saute mushrooms in oil until tender. Add the water, tomatoes, cheese, bouillon and pesto. , Place peppers in a food processor; cover and process until blended. Add to mushroom mixture and bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Cut prosciutto into thin strips; garnish each serving with prosciutto and cheese.