1 tube (8oz) refrigerated biscuits, divided
1 tube (8oz) refrigerated crescent rolls, divided
1 tbsp EVOO
1 6oz package of fresh baby spinach
8 eggs, divided
1 c grated Parmesan cheese
2 tsp Spaghetti seasoning
2 cloves garlic, minced
1/2 red sweet pepper, diced
1/2 lb thinly sliced deli ham
1/2 lb thinly sliced hard salami
1/2 lb sliced Provolone cheese
Preheat oven to 350 F. Place a greased springform pan on double thickness heavy duty foil and securely wrap around pan. Place on a baking sheet. Press separated biscuit layers into bottom of pan, sealing seams well and taking to edge of spring form pan. Bake 12-14 minutes or until set. Meanwhile in a large skillet, heat EVOO over medium heat and add garlic and pepper, cooking 1-2 minutes. Add spinach in batches, stirring well until spinach has cooked down. Drain on several sheets of paper towels to remove excess EVOO. In large bowl, combine 7 eggs, parmesan cheese and seasonings. Once crust is done, layer with 1/2 of ham, salami, provolone cheese, and half of spinach mixture. Pour half of egg mixture over top and repeat layers. Top with separated crescent rolls and seal seems well. Brush with remaining beaten egg. Bake uncovered for 1 to 1h15m or until thermometer reaches 160 F. If top starts to brown too quickly, cover loosely with foil. Once done, loosen sides of springform with a knife and remove rim from pan. Let stand 15 minutes before slicing and serving.
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