The Dagwood Muffuletta Torte

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 32 ounces frozen bread dough, thawed (2 loaves)
• 20 ounces frozen chopped spinach, thawed and well drained
• 1 (14 ounce) jar artichoke hearts, drained and chopped
• 1 (12 ounce) jar marinated roasted red peppers, drained (strips)
• 6 ounces pitted ripe olives, drained
• 1 lb fresh mushrooms, sliced
• 8 ounces salami, thinly sliced
• 8 ounces provolone cheese, thinly sliced
• 8 ounces cooked ham, thinly sliced
• 1 egg (plus 1 tbsp water to make an eggwash)

Recipe

• 1 cut 1 bread loaf in half crosswise. roll onto a lightly-floured surface into a 10-inch circle. cover, and set aside.
• 2 press together remaining 1 and 1/2 dough loaves, and roll out onto a lightly floured surface into a 12- inch circle. fit dough into a 9" springform pan, allowing edges to overhang.
• 3 press spinach and red pepper strips between layers of paper towels, and set aside.
• 4 in a nonstick sauté pan with a bit of oil, saute mushrooms for about 8 minutes; drain.
• 5 layer half of salami, mushrooms, and olives in dough-lined pan; top with half of cheese slices.
• 6 layer with half of the ham, spinach, pepper strips, remaining salami, remaining ham, and then artichokes. top with remaining cheese slices.
• 7 stir together egg and water. brush on overhanging pastry edges.
• 8 top torte with remaining pastry round. fold overhanging edges over top pastry, crimping as necessary, and press to seal. brush top with remaining egg mixture.
• 9 bake at 350 on bottom oven rack 30 minutes. remove from oven, and cover with aluminum foil, if necessary, to prevent excessive browning.
• 10 bake 15 to 20 more minutes. cool in pan on a wire rack. remove sides of pan, and cut into wedges.