Ingredients:

  • 16 oz refrigerated crescent roll dough
  • 1/2 lb thinly sliced deli ham
  • 1/2 lb thinly sliced Genoa salami
  • 1/4 lb Prosciutto di Parma
  • 1/4 lb hot capicola
  • 1/2 lb sliced Provolone cheese
  • 1/2 lb sliced Swiss cheese
  • 1 cup fresh baby spinach, sautéed and squeezed dry
  • 12 oz jar roasted red peppers, drained and patted dry
  • 5 large eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp butter, melted
  • 1 tsp dried oregano
  • 1/2 tsp coarse black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. In a medium bowl, whisk together the 5 eggs, grated Parmesan cheese, black pepper, and garlic powder to create the binding mixture.
  3. Unroll one can (8 oz) of crescent dough and press it into the bottom and 1 inch up the sides of the springform pan, sealing any perforations.
  4. Begin layering the ingredients in the following order: half of the Provolone, the ham, the Genoa salami, and the roasted red peppers. Pour one-third of the egg mixture over these layers.
  5. Continue layering with the Swiss cheese, the hot capicola, the Prosciutto, and the sautéed spinach. Pour another third of the egg mixture over the top.
  6. Add the remaining Provolone cheese and the final portion of the egg mixture.
  7. Place the second sheet of crescent dough over the top, trimming as needed to fit. Pinch the edges to seal the top crust to the side crust.
  8. Brush the top with melted butter and sprinkle with dried oregano. Place the pan on a baking sheet to catch any potential drips.
  9. Bake for 60 minutes. If the top browns too quickly, cover loosely with foil after 45 minutes.
  10. Remove from oven and let the torte rest in the pan for at least 2 hours to allow the layers to compress and set before removing the springform ring and slicing.