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!

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Servings 8

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( 21 ) Ratings

21 Ratings

5 Stars 48%

4 Stars 19%

3 Stars 10%

2 Stars 19%

1 Stars

Member Reviews ( 4 )

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Bake-Off® Contest 44, 2010

Loretta Torrens

Gilbert, Arizona

ingredients 13
Prep Time 20 min
Total Time 1 hr 35 min

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: LAND O LAKES® Egg, beaten

1/2: teaspoon McCormick® Oregano Leaves

SAVE ON THIS RECIPE!

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Directions

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.

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.

Review & Comments

Write a Review

joanna2839

report Posted May. 13, 2013 10:31 AM

MADE THIS YESTERDAY FOR MOTHERS DAY BRUNCH WAS DELICIOUS AND WILL MAKE AGAIN

miles8822

report Posted Jun. 23, 2011 12:59 PM

This was delicious, flavors are so good together. Impressive dish.

L-Pow

report Posted Jan. 11, 2010 2:26 PM

This was really good! The only thing I would add next time is artichoke hearts. I served this torte with homemade tortilini soup. My family ate the whole pie in one sitting.

Delizia

report Posted Jan. 10, 2010 8:56 AM

Absolutely delicious!