Skip Navigation
Close
Search recipes, ingredients, articles, products...
Italian Torte

Italian Torte

Using thawed frozen bread dough simplifies the preparation.


What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

45 min
Prep Time
2 hrs
Total Time
12
servings

Ingredients

1 (1-pound) loaf frozen bread dough

1 large Land O Lakes® Egg (white only)

2 teaspoons water

12 (3/4-ounce) slices 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

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 10-inch springform pan or 9-inch pie pan; set aside.

  2. STEP 2

    Thaw bread dough according to package directions. Remove one-third of dough; set aside.

  3. STEP 3

    Roll two-thirds of dough on lightly floured surface into 12-inch circle. Pat onto bottom and 1-inch up sides of prepared pan; set aside.

  4. STEP 4

    Roll remaining one-third of dough into 10-inch circle; cover dough until ready to use.

  5. STEP 5

    Beat together egg white and water with fork in bowl. Brush egg white mixture over entire surface of bottom crust.

  6. STEP 6

    Layer 6 slices cheese onto bottom of dough in pan; top with salami, yellow peppers, remaining cheese, red peppers and olives.

  7. STEP 7

    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.

  8. STEP 8

    Bake 45-55 minutes or until crust is golden brown. Let stand 30 minutes; serve warm or cold.

Tip #1

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 10-15 minutes or until skin is blackened. Place roasted pepper halves in plastic food bag; cool. Peel skin from pepper halves; pat with paper towel to dry.

Nutrition (1 serving)

250 Calories
13 Fat (g)
25 Cholesterol (mg)
740 Sodium (mg)
21 Carbohydrates (g)
0 Dietary Fiber
12 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.