ITALIAN BRUNCH TORTE
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan
Provided by Taste of Home
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- 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 of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the 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 dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
SAUSAGE WITH SPINACH AND CHEESE TORTA
Sausage, Spinach & Cheese Torta is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Steve Beeson, 3rd Place, Wisconsin State Fair (Milwaukee, WI).
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease or spray 9-inch springform pan. In medium bowl, mash beans with potato masher until almost smooth. Stir in Bisquick mix and dressing. Spread mixture in bottom and up sides of springform pan.
- Bake 10 to 12 minutes or until set. Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 7 to 9 minutes or until no longer pink; drain. Remove from heat, and stir in spinach, tomatoes, oregano and 1 cup of the cheese; mix well. Spoon mixture over prebaked crust.
- In medium bowl, beat eggs, milk and cream with whisk until light. Pour over sausage mixture.
- Bake 30 minutes. Sprinkle with remaining 1/4 cup cheese. Bake 20 to 25 minutes longer or until golden brown, center is firm, and knife inserted in center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan. Cut into 6 wedges.
Nutrition Facts : Calories 540, Carbohydrate 47 g, Cholesterol 230 mg, Fat 3, Fiber 7 g, Protein 27 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 9 g, TransFat 1 g
TORTA RUSTICA
This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham.
Provided by Ann
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 18
Steps:
- Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
- In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
- Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
- Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
- Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
- Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.
Nutrition Facts : Calories 588.9 calories, Carbohydrate 41.7 g, Cholesterol 198.5 mg, Fat 35.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 20.2 g, Sodium 1293.8 mg, Sugar 2.4 g
ITALIAN BRUNCH TORTE - FROM TOH
Saw this on-line from taste of home and so pretty, would be great for a company breakfast or brunch and using crescent rolls makes it fairly easy
Provided by Bonnie G 2
Categories Breakfast
Time 1h50m
Yield 1 Torte, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 371.2, Fat 20.3, SaturatedFat 8.8, Cholesterol 177.3, Sodium 1142.4, Carbohydrate 22.8, Fiber 2, Sugar 2.1, Protein 23.4
ITALIAN TORTE
This is from TOH magazine. I haven't made these yet, but I am typing it up for ZWT II. 6 servings. This looks so easy! And it is made with things I usually have in the house.
Provided by dicentra
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine the ricotta cheese and sugar; mix well. Stir in chocolate chips.
- Split cake in three horizontal layers. Place bottom layer on a serving plate; top with half of the cheese mixture. Repeat layers.
- Top with the remaining cake layer. Cover and refrigerate until serving.
Nutrition Facts : Calories 320.7, Fat 17.7, SaturatedFat 10.6, Cholesterol 134, Sodium 239, Carbohydrate 35, Fiber 0.7, Sugar 8.2, Protein 7.7
SOUTHWESTERN BRUNCH TORTE
Ready, Set, Cook! Special Edition Contest Entry: This is such a pretty dish! When you remove it from the springform pan, it resembles a desert flower.
Provided by tcrandal
Categories Breakfast
Time 1h
Yield 1 torte, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a 9 inch springform pan with tin foil. Grease the foil with butter. Place one of the tortillas on the bottom of the pan. Cut the other 2 tortillas in half and drape them around the sides. The tortillas should overlap the top edge by one inch. Place olive oil in a large sauté pan, add the potatoes and cook for 5-6 minutes.
- Beat the eggs, milk, cilantro, cumin and salt in a medium bowl. Place the potatoes on the bottom of the pan, followed by the cooked bacon, and bell pepper. Pour half of the egg mixture on top, followed by half the cheese. Lay the whole chiles over the top of the cheese and then the chopped tomato. Pour the rest of the eggs on top, followed by the rest of the cheese.
- Bake in the oven 45 minutes or until the egg is set. Remove the springform pan and transfer to a plate. Lay avocado slices in a circular pattern over the top of the torte. Serve with a dollop of sour cream and salsa.
Nutrition Facts : Calories 551, Fat 41.8, SaturatedFat 17.8, Cholesterol 358.7, Sodium 1199.6, Carbohydrate 16.5, Fiber 5.2, Sugar 8.3, Protein 29.6
More about "italian brunch torte recipe 43"
85 ITALIAN EASTER DISHES YOU’LL WANT TO MAKE THIS YEAR
From tasteofhome.com
ITALIAN TORTE - YUM TASTE
From yumtaste.com
BREAKFAST TORTA WITH JAM (ITALY) - MEDITERRANEAN LIVING
From mediterraneanliving.com
ITALIAN BRUNCH TORTE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
65 ITALIAN POTLUCK IDEAS TO FEED A CROWD - TASTE OF HOME
From tasteofhome.com
ITALIAN SANDWICH TORTE - MEALPLANNERPRO.COM
From mealplannerpro.com
DARK CHOCOLATE TORTA CAPRESE STYLE | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
ITALIAN BRUNCH TORTE - RECIPES COTTAGE
From recipescottage.blogspot.com
CHEZ PANISSE SIMPLE ALMOND TORTE - ALEXANDRA'S KITCHEN
From alexandracooks.com
ITALIAN BREAKFAST RECIPES - SOLERANY.COM
From solerany.com
RECIPES FOR ITALIAN BRUNCH TORTE WITH GROCERY LISTS AND NUTRITIONAL ...
From saymmm.com
ITALIAN BRUNCH TORTE RECIPE RECIPE | RECIPE | BREAKFAST BRUNCH …
From pinterest.co.uk
ITALIAN BRUNCH TORTE RECIPE | TASTE OF HOME - MASTERCOOK
From mastercook.com
ITALIAN TORTE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
OUR BEAUTIFUL MESS: ITALIAN BRUNCH TORTE WITH CAPICOLA ... - BLOGGER
From beautifulmess46.blogspot.com
ITALIAN BRUNCH TORTE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
TORTA DI NOCCIOLE (ITALIAN HAZELNUT CAKE) - FOOD NOUVEAU
From foodnouveau.com
ITALIAN SANDWICH TORTE BRUNCH RECIPE - SHUGARY SWEETS
From shugarysweets.com
ITALIAN SANDWICH TORTE | COOKING RECIPES, BRUNCH RECIPES, RECIPES
From pinterest.jp
30 IDEAS FOR ITALIAN BRUNCH RECIPES - HOME, FAMILY, STYLE AND ART …
From therectangular.com
ITALIAN BRUNCH RECIPES - SOLERANY.COM
From solerany.com
ITALIAN BRUNCH TORTE – COMPLETE COMFORT FOODS
From completecomfortfoods.com
ITALIAN BRUNCH TORTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPES FOR ITALIAN BRUNCH TORTE WITH GROCERY LISTS AND NUTRITIONAL ...
From saymmm.com
ITALIAN BRUNCH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED ITALIAN SANDWICH | EASY RECIPE ITALIAN BRUNCH TORTE - ITALIAN …
From cfood.org
ITALIAN TORTE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
ITALIAN BRUNCH TORTE | RECIPE | BREAKFAST BRUNCH RECIPES ... - PINTEREST
From pinterest.com
ITALIAN BRUNCH TORTE - NANCY'S RECIPES
From nancysrecipes.weebly.com
TOP 43 ITALIAN TORTE RECIPE HOW TO MAKE IT TASTE OF HOME
From faqrecipes.com
ITALIAN BRUNCH TORTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STRAWBERRY TORTE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ITALIAN BRUNCH TORTE RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN BRUNCH TORTE RECIPE | RECIPE | BRUNCH, TORTE, TORTE RECIPE
From pinterest.ca
ITALIAN BRUNCH TORTE RECIPE - MASTERCOOK
From mastercook.com
ITALIAN BRUNCH TORTE RECIPE | RECIPE | RECIPES, BRUNCH RECIPES, BRUNCH
From pinterest.ca
EASY DELICIOUS BAKED SANDWICH | ITALIAN BREAKFAST TORTE - BRUNCH …
From cfood.org
ITALIAN BRUNCH TORTE RECIPE - MEALPLANNERPRO.COM
From mealplannerpro.com
You'll also love