I've been making this for a few years now. Really good and looks extra special. Best thing is that you can make it ahead of time and have it ready to go in the fridge. From an old Taste of Home recipe.
Ingredients
- 2 tubes (8 ounces each) refrigerated crescent rolls, divided
- 1 teaspoon olive oil
- 1 package (6 ounces) fresh baby spinach
- 1 cup sliced fresh mushrooms
- 7 large eggs, divided use
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1/8 teaspoon pepper
- 1/2 pound thinly sliced deli ham
- 1/2 pound thinly sliced hard salami
- 1/2 pound sliced provolone cheese
- 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Directions
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.
- Layer crust with half each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half egg mixture over top. Repeat layers; top with remaining egg mixture.
- On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over top.
- Bake, uncovered, until a thermometer reads 160°, 1-1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen side from pan with a knife; remove rim from pan. Let stand 20 minutes.
