This is ludicrous! Absurd! Amazing! Just look at those layers! The Italian Brunch Bake certainly provokes a lot of reactions, but don’t fret, because they are all positive! Layer upon layer of classic Italian cured meats, melty provolone cheese, fresh wilted spinach, tender mushrooms, and aromatic herbs and seasonings all sandwiched between flaky crescent rolls… it’s like the world’s most incredible sandwich! No one can say no to the Italian Brunch Bake! It’s just not possible!
Ingredients
- 2 (8-ounce) tubes refrigerated crescent rolls, divided
- 1 teaspoon olive oil
- 1 (6-ounce) package fresh baby spinach
- 1 cup fresh mushrooms, sliced
- 7 large eggs, divided
- 1 cup parmesan cheese, grated
- 2 teaspoons Italian seasoning
- 1/8 teaspoon pepper
- 1/2 pound deli ham, thinly sliced
- 1/2 pound hard salami, thinly sliced
- 1/2 pound provolone cheese, sliced
- 2 (12-ounce) jars roasted sweet red peppers, drained and patted dry, sliced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9-inch springform pan.
Step 3 –Form an 18-inch square using double thickness heavy-duty aluminum foil.
Step 4 –Place the springform pan onto the square of aluminum foil and securely wrap the aluminum foil around the springform pan.
Step 5 –Unroll 1 tube of the crescent dough and separate the dough into triangles.
Step 6 –Press the triangles onto the bottom of the prepared springform pan, sealing the seams well.
Step 7 –Bake the crescent dough crust until set, about 10-15 minutes.
Step 8 –Heat the oil in a large skillet over medium-high heat.
Step 9 –Add the spinach and the mushrooms to the skillet and cook, stirring regularly, until the mushrooms are tender, about 5-7 minutes.
Step 10 –Drain the spinach-mushroom mixture on several layers of paper towels, blotting well.
Step 11 –In a large bowl, combine 6 of the eggs, the parmesan cheese, the Italian seasoning, and the pepper and whisk to combine.
Step 12 –Layer the baked crescent dough crust with 1/2 of the ham, 1/2 of the salami, 1/2 of the provolone cheese, 1/2 of the roasted red peppers, and 1/2 of the spinach-mushroom mixture.
Step 13 –Pour 1/2 of the egg mixture over the top of the assembled layers.
Step 14 –Repeat the layers with the remaining ham, the remaining salami, the remaining provolone cheese, the remaining red peppers, and the remaining spinach-mushroom mixture.
Step 15 –Pour the remaining egg mixture over the top of the assembled layers.
Step 16 –On a work surface, unroll and separate the remaining crescent dough into triangles.
Step 17 –Press the triangles together to form a circle and seal the seams.
Step 18 –Place the dough circle evenly over the top of the filling.
Step 19 –In a small bowl, whisk the remaining egg.
Step 20 –Brush the egg over the top of the dough circles with a pastry brush.
Step 21 –Bake the casserole, uncovered, until a thermometer inserted into the center reads at least 160 degrees F, about 1 hour-1 hour 15 minutes. Check on the casserole at regular intervals and cover the top loosely with aluminum foil to prevent overbrowning as needed.
Step 22 –Carefully loosen the sides of the bake from the pan with a knife.
Step 23 –Remove the rim from the springform pan.
Step 24 –Allow the bake to stand for 20 minutes.
Step 25 –Serve.
