Wednesday, June 19, 2013

Recipe for Today: Italian Torte

Italian Torte...

What you need...

  • 2 tubes (8 oz each) refrigerated crescent rolls, divided (*Plant-based, refer to vegan ingredients)
  • 1 tsp olive oil
  • 6 oz. fresh baby spinach
  • 1 cup sliced fresh mushrooms
  • 7 eggs *plant-based: egg replacer
  • 1 cup Parmesan cheese *plant-based: vegan cheese
  • 2 tsp Italian seasons 
  • 1/8 tsp pepper
  • 1/2 lb. thinly sliced ham *plant-based: steamed chopped broccoli, onions & carrots
  • 1/2 lb. thinly sliced hard salami
  • 2 fresh sliced sweet red peppers
What you do...
  • Preheat ove to 350 degrees.  Place olive oil on a 9-in springform pan and double-foil around pan.  
  • Unroll one tube of crescent dough and separate into triangles.
  • Press onto bottom of pan to form a crust, sealing seams well.
  • In a large skillet, heat olive oil over medium-high heat.  
  • Add spinach and mushrooms, cook and stir until mushrooms are tender.
  • Drain on several layers of paper towels.  Blot well.
  • In a large bowl, whisk six eggs, cheese, seasoning and pepper.
  • Layer crust with half of the meat or steamed broccoli mixture.
    • For steamed broccoli mixture, steam broccoli, and glaze onions and carrots, mix together.
  • Pour half of the egg mixture over the top.
  • Repeat layers.
  • Top with the remaining egg mixture.
  • Roll out remaining crescent dough into triangles and press together to form a circle.
  • Place dough on top.
  • Whisk remaining egg, 
  • Brush egg over dough.
  • Back uncovered for 1 to 1 1/4 hours.
  • Cover with foil if needed to prevent overbrowning.
  • Let stand 20 minutes before serving.

Serving Size; 403 calories, 24 g fat (10 g sat fat) {<-meat}, 1,360 mg sodium, 19 g carb, tracefiber 23 g pro.

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