Italian Brunch Torta

Name: Italian Brunch Torta
Prep time: 20 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Italian
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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) 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

21 Ratings

3 Reviews

Kitchen Tested

Prep 20 min
Total 1 hr 35 min
Ingredients 13
Servings 8

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!

By Pillsbury Kitchens

Updated March 26, 2014

Make With

Pillsbury Pie Crust

Bake-Off® Contest 44, 2010

Loretta Torrens
Gilbert, Arizona

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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) 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

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 470

Calories from Fat: 260

Total Fat: 28g; 44%

Saturated Fat: 12g; 62%

Trans Fat: 0g

Cholesterol: 65mg; 22%

Sodium: 1360mg; 57%

Potassium: 700mg; 20%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 3g; 11%

Sugars: 8g

Protein: 18g

% Daily Value*:

Vitamin A: 80%; 80%

Vitamin C: 60%; 60%

Calcium: 35%; 35%

Iron: 15%; 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;