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Italian Torte

Italian Torte

Using thawed frozen bread dough simplifies the preparation.

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45 min
Prep Time
2 hrs
Total Time


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)
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