This was an awesome recipe my mom found in Taste of Home years ago and she’s been eager to make it ever since. Easter’s potluck breakfast was finally her opportunity, and it was awesome! Sadly she didn’t even get a chance to try her creation, so I made it again so she’d get to try it. This is definitely a great standby and would be just as good made vegetarian with some extra spinach and mushrooms or whatever vegetables you have on hand (asparagus? roasted butternut squash? sautéed cabbage?). When I made this I used one layer of provolone and one layer of smoked Gouda which was delicious and added extra smokiness.
Next time I plan to try it with a lot more spinach, the recipe only called for 6oz, but I used a full package of spinach and still didn’t think it was enough. I’ll also try this next time with 1/2 egg whites just to lighten it up a bit and because the egg is not a major flavor, so I think it’d be fine with egg whites substituted in.
Adapted from Taste of Home (April/May 2011)
- 2 tubes (8oz each) refrigerated crescent rolls
- 2 pkgs (or more) fresh baby spinach
- 1 pkg (8oz) fresh mushrooms, sliced
- 1 tsp extra virgin olive oil
- 7 eggs
- 3/4 cup grated Parmesan cheese
- 2 tsp Italian seasoning
- 1/8 tsp freshly ground pepper
- 1 lb thinly sliced smoked turkey
- 1/2 lb sliced provolone cheese
- 24 oz jar of roasted sweet red peppers, drained, sliced and patted dry
Preheat oven to 350°F. Place a greased 9″ springform pan on a double layer of heavy duty foil. Wrap pan securely with foil.
Open one tube of crescent rolls and shape to press into the bottom of the prepared pan. Bake for 15-20 minutes or until set and just beginning to brown.
Meanwhile, in a large skillet sauté mushrooms in olive oil over medium-high heat. Once mushrooms have had a chance to brown, add in the spinach and toss together until spinach has wilted. Remove to a paper towel to drain and pat dry before using.
Layer the prepared crust with half the turkey,cheese, red peppers, spinach, mushrooms, and egg mixture. Repeat layers.
Use the remaining tube of crescent rolls to form a crust on top. Beat the remaining egg and brush over the dough.
Bake for 45 minutes, then cover with foil if it’s browning too quickly, and let cook for an additional 15-20 minutes. Carefully run a sharp knife around the edge to loosen. Let stand for 10-20 minutes before slicing (the longer the better…I have no patience for letting food sit, so you can see how oozy delicious it is hot). Serve hot or at room temperature. Enjoy!