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Credit: Brit Huckabay

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut 1 bread loaf in half crosswise. Roll out 1 half on a lightly floured surface into a 10-inch circle. Cover, and set aside.

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  • Press together remaining 1 1/2 dough loaves, and roll out onto a lightly floured surface into a 12-inch circle. Fit dough into a 9-inch springform pan, allowing edges to overhang.

  • Drain spinach, artichokes, red pepper strips, and olives. Press spinach and red pepper strips between layers of paper towels, and set aside.

  • Sauté mushrooms in a nonstick skillet 8 minutes; drain.

  • Layer half of salami, mushrooms, and olives in dough-lined pan; top with half of cheese slices. Layer with half of ham, spinach, pepper strips, remaining salami, remaining ham, and artichokes; top with remaining cheese slices.

  • Stir together egg and water; brush on overhanging pastry edges. Top torte with remaining pastry round. Fold overhanging edges over top pastry, crimping as necessary, and press to seal. Brush top with remaining egg mixture.

  • Bake at 350° on bottom oven rack 30 to 35 minutes. Remove from oven, and cover with aluminum foil, if necessary, to prevent excessive browning.

  • Bake 15 to 20 more minutes. Cool in pan on a wire rack. Remove sides of pan, and cut into wedges.

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