Italian Brunch Torte

Step 1

Preheat oven to 350°F. Line bottom and sides of springform pan with 1 sheet crescent roll dough, folding over any excess.

Step 2

Set sauté pan over medium heat. Add olive oil and kale, and cook, stirring often, 3 minutes. Transfer kale to plate and blot dry with paper towels.

Step 3

In small bowl, whisk eggs. Stir in parmesan, salt and pepper.

Step 4

Top dough in pan with half the kale, then begin layering with half of each: salami, pepperoni, ham and provolone. Pour half egg mixture overtop and top with half the pepperoncini peppers. Repeat layering with remaining kale, salami, pepperoni, ham, provolone and egg mixture, then top with remaining sheet crescent roll dough, trimming or folding over any excess. (Recipe can be made ahead up until this point.)

Step 5

Cover with foil and bake 30 minutes. Remove foil and bake 30 minutes longer (safe internal temp. 160°F). Allow to rest 30 minutes before serving. Refrigerate any leftovers.