Italian Torte Recipe
Super Bowl Recipes
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Italian Torte Using thawed frozen bread dough simplifies the preparation. 1 (1-pound) loaf frozen bread dough 1 egg white 2 teaspoons water 12 slices (3/4-ounce each) LAND O LAKES� Provolone Cheese 6 ounces sliced deli hard salami 1/2 cup pickled yellow pepper rings, well-drained 2 red peppers, halved, roasted 1/2 cup sliced pitted ripe olives Heat oven to 350�F. Thaw bread dough according to package directions. Remove one-third of dough; set aside. Roll two-thirds of dough on lightly floured surface into 12-inch circle. Pat onto bottom and 1-inch up sides of greased 10-inch springform pan or 9-inch pie pan; set aside. Roll remaining one-third of dough into 10-inch circle; cover dough until ready to use. Beat together egg white and water with fork in small bowl. Brush egg white mixture over entire surface of bottom crust. To assemble torte: layer 6 slices cheese on bottom of dough in pie pan; top with salami, yellow peppers, remaining cheese, red peppers and olives. Brush edges of dough with remaining egg white mixture; top torte with 10-inch circle of dough, sealing and turning edges to prevent leaking. Brush remaining egg white mixture over top of torte. Cut 12 large slits in top of torte. Bake for 45 to 55 minutes or until crust is golden brown. Let stand 30 minutes; serve warm or cold. TIP: To roast red peppers, cut in half lengthwise; remove seeds. Place peppers, cut-side down, on broiler pan. Broil 5 to 6 inches from heat until skin is blackened (10 to 15 minutes). Place roasted pepper halves in plastic food bag; cool. Peel skin from pepper halves; pat with paper towel to dry. Yield: 12 servings Nutrition Facts (1 serving) Calories: 250 Fat: 13 g Cholesterol: 25 mg Sodium: 740 mg Carbohydrates: 21 g Dietary Fiber: 0 g Protein: 12 g |