Bake-Off® Contest 44, 2010
Gilbert, Arizona

Italian Brunch Torta

This breakfast or brunch pie filled with hearty Italian ingredients tastes and looks like a gourmet dish. Just don't tell them how easy it was with Pillsbury® refrigerated pie crusts!

(21)
4 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 1 hr 35 min
  • ingredients 13
  • servings 8
 

Ingredients

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
egg, beaten
1/2
teaspoon oregano leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place cookie sheet in oven (torta will bake on heated cookie sheet). Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2 In 10-inch skillet, heat oil over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in spinach until well combined.
  • 3 Spread 1/2 of spinach mixture in crust-lined plate. Reserve 2 tablespoons of the Parmesan cheese. Layer spinach with provolone cheese, salami, red peppers, tapenade, ham, sun-dried tomatoes, remaining Parmesan cheese and remaining spinach mixture. Top with second crust; seal edges and flute.
  • 4 Brush egg on top crust; sprinkle with reserved 2 tablespoons Parmesan cheese and oregano. Cut 4 small slits in top. Place on cookie sheet in oven.
  • 5 Bake 50 to 55 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until golden brown. Cool 20 minutes before serving. If desired, serve torta with fresh fruit on plates lined with romaine lettuce.
  • 1 Place cookie sheet in oven (torta will bake on heated cookie sheet). Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2 In 10-inch skillet, heat oil over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in spinach until well combined.
  • 3 Spread 1/2 of spinach mixture in crust-lined plate. Reserve 2 tablespoons of the Parmesan cheese. Layer spinach with provolone cheese, salami, red peppers, tapenade, ham, sun-dried tomatoes, remaining Parmesan cheese and remaining spinach mixture. Top with second crust; seal edges and flute.
  • 4 Brush egg on top crust; sprinkle with reserved 2 tablespoons Parmesan cheese and oregano. Cut 4 small slits in top. Place on cookie sheet in oven.
  • 5 Bake 50 to 55 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until golden brown. Cool 20 minutes before serving. If desired, serve torta with fresh fruit on plates lined with romaine lettuce.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
260),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
1360mg
1360%;
Total Carbohydrate
36g
36%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
60%;
Calcium
35%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
More To Explore
powered by ZergNet