Muffuletta-Inspired Brunch Torte
2 tubes (8 ounces each) refrigerated crescent dough sheets or rolls, divided
1 teaspoon olive oil
1 bag (5 ounces) fresh baby spinch (about 5 cups)
7 large eggs, divided
1/2 teaspoon each onion powder, salt and pepper
8 ounces thinly sliced deli or fully-cooked ham
8 ounces thinly sliced hard salami
2/3 cup olive tapenade, drained
2/3 cup chopped sun-dried tomatoes (not packed in oil)
8 ounces Henning’s Aged Cheddar cheese, (2 cups)
Heat oven to 350°F.
Place a greased 9-inch springform pan on double thickness of heavy-duty aluminum foil, about an 18-inch square. Tightly wrap foil around pan.
Unroll one crescent dough sheet. Press onto bottom of prepared pan; trim excess dough. (Seal perforations if using crescent rolls.) Bake for 15 minutes.
Meanwhile, warm olive oil in a large skillet over medium heat. Add spinach; cook and stir until just wilted. Transfer spinach to paper towels; drain well. Whisk the 6 eggs, onion powder, salt and pepper in a large bowl.
Layer crust with half of the ham and salami. Spread 1/3 cup olive tapenade over salami. Layer with half of the sun-dried tomatoes, cheddar and spinach. Spoon half of the egg mixture over top. Repeat layers, starting with the ham.
Unroll remaining crescent dough sheet. (Seal perforations if using crescent rolls.) Place sheet over filling; trim excess dough. Whisk remaining egg; brush dough with egg wash.
Cover pan with greased aluminum foil. Bake for 60 minutes. Uncover; bake for 10-12 minutes longer or until a thermometer inserted into torte reads 160°F. Let stand for 20 minutes. Carefully run a knife around edges of pan. Remove sides of pan. Cut into wedges.