Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls, divided1 teaspoon olive oil1 package (6 ounces) fresh baby spinach1 cup sliced fresh mushrooms7 large eggs, divided use1 cup grated Parmesan cheese2 teaspoons Italian seasoning1/8 teaspoon pepper1/2 pound thinly sliced deli ham1/2 pound thinly sliced hard salami1/2 pound sliced provolone cheese2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Preparation
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.
Layer crust with half each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half the egg mixture over top. Repeat layers; top with remaining egg mixture.
On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over top.
Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
