Italian Brunch Torte

Preheat the oven to 350°F.

Place a greased 9-in. springform pan on a double-thick, heavy-duty foil, about 18 square inches. Securely wrap the foil around the pan.

Unroll one tube of crescent dough and separate it into triangles. Press it onto bottom of the prepared pan to form a crust, sealing the seams well. Bake 10-15 minutes or until set.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the spinach and mushrooms; cook and stir until the mushrooms are tender.

Drain on several layers of paper towels, blotting well.

In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning, and pepper.

Layer the crust with half of the ham, salami, provolone cheese, red peppers, and spinach mixture.

Pour half of the egg mixture over the top. Repeat the layers; top with the remaining egg mixture.

On a work surface, unroll and separate the remaining crescent dough into triangles.

Press together to form a circle and seal the seams; place over the filling.

Whisk the remaining egg; brush it over the dough.

Bake uncovered 1 to 1 1/4 hours or until a thermometer reads 160°F, covering loosely with foil if necessary to prevent over-browning.

Carefully loosen the sides from the pan with a knife; remove the rim from the pan. Let it stand 20 minutes.