• 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)
  • 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.