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Italian Brunch Torta

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Italian Brunch Torta

Ingredients

  • 1 box pillsbury refrigerated pie crusts, softened as directed on box
  • 1 tablespoon crisco 100% extra virgin olive oil or pure olive oil
  • 2 cloves garlic, sliced
  • 1 box (9 oz) green giant frozen chopped spinach, thawed, squeezed to drain
  • 1 cup shredded parmesan cheese
  • 1/4 lb provolone cheese, thinly sliced
  • 4 thin slices genoa salami (1 1/2 oz)
  • 1 jar (15 or 16 oz) roasted red bell peppers, drained, patted dry
  • 3/4 cup olive tapenade (about 5-oz jar), drained
  • 1/2 lb capicollo ham, thinly sliced
  • 3 1/2 oz dry-pack sun-dried tomatoes, coarsely chopped
  • 1 eggland’s best egg, beaten
  • 1/2 teaspoon dried oregano leaves
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Published 2014-09-09 12:37:55 (2 years ago).

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