The Dagwood Muffuletta Torte

• frozen bread dough, thawed (2 loaves)32 ounces
• frozen chopped spinach, thawed and well drained20 ounces
• artichoke hearts1 (14 ounce) jar

  drained and chopped

• marinated roasted red peppers↗1 (12 ounce) jar

  drained (strips)

• pitted ripe olives↗6 ounces

  drained

• fresh mushrooms↗1 lb

  sliced

• salami↗8 ounces

  thinly sliced

• provolone cheese↗8 ounces

  thinly sliced

• cooked ham↗8 ounces

  thinly sliced

• egg↗1

  (plus 1 tbsp water to make an eggwash)

Step-by-step instructions

1. 1

   Cut 1 bread loaf in half crosswise. Roll onto a lightly-floured surface into a 10-inch circle. Cover, and set aside.

2. 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. 3

   Press spinach and red pepper strips between layers of paper towels, and set aside.

4. 4

   In a nonstick sauté pan with a bit of oil, saute mushrooms for about 8 minutes; drain.

5. 5

   Layer half of salami, mushrooms, and olives in dough-lined pan; top with half of cheese slices.

6. 6

   Layer with half of the ham, spinach, pepper strips, remaining salami, remaining ham, and then artichokes. Top with remaining cheese slices.

7. 7

   Stir together egg and water. Brush on overhanging pastry edges.

8. 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. 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. 10

    Bake 15 to 20 more minutes. Cool in pan on a wire rack. Remove sides of pan, and cut into wedges.