Serving 10 to 12
2 tubes crescent rolls
1 tsp olive oil
10 grape tomatoes cut in half
1 cup of mushrooms
7 eggs
1 cup grated Parmesan cheese
2 tsp Italien seasoning
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/2 lb sliced hard salami
1/2 lb sliced provolone cheese
1/2 lb sliced ham
Preheat oven to 350°. Place greased 9 inch springform pan on foil and wrap foil around the pan. Unroll one tube of crescent dough and separate into triangles. Press on to bottom of pan to form a crust, sealing seams well. Bake 10 to 15 minutes or until set. Let cool when done. Meanwhile, in a skillet sauté the mushrooms and tomatoes until tender. Drain mushrooms and tomatoes in colander. In a large bowl mix six eggs, Parmesan cheese, and all the seasoning. Layer crust with half of the ham, salami, provolone cheese and mushroom, tomatoes. Pour half of the egg mixture over the top. Repeat layers. Top with remaining eggs. Unroll crescent roll and cover top. Seal seams. Wisk remaining egg and brush over dough. Bake uncovered for 1 hour and 15 min. Cover lose with foil if it gets to dark on top.
Carefully loosen side from springform with a knife. Let it stand for 15 min before serving.
It is so good. Found it in Taste of home. Made it my own. You can use spinach or any thing you want. Enjoy.
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