Torta Rustica
serves 8

1 (32 oz.) pkg. frozen bread dough, thawed
8 oz. Honey Ham, thinly sliced
8 oz. sliced salami
8 oz. sliced provolone cheese
1 lb. fresh sliced mushrooms
1 med. onion, sliced and sauteed
2 cloves garlic, minced
1 (6 oz.) can black pited olives, sliced
1 small jar artichoke hearts, quartered
1 12 oz. jar marinataed sweet red pepper strips
1 pkg. fresh spinach
1 egg beaten w/1 T. water for egg wash

Cut 1 bread loaf in half crosswise. Roll out one half on a litely floured surface into a 10" circle. Cover with a damp towel and set aside. Press remaining dough loaves together and roll out on floured surface into a 12" circle to fit into bottom of 9" springform pan. Allow the edges to overhang. Saute onions, mushrooms, & garlic and when golden, throw in the spinach to wilt. Stir well together. Drain the pepper strips well. Layer half the salami, olives and spinach mixture. Press half the cheese on and then ham, pepper strips, remaining salami, ham and artichokes, top with cheese. Brush on the egg wash on the overhanging dough, top torta with remaining dough round. Fold the overhang over this crimping where needed to seal. Brush the top with the egg wash for sheen. Bake at 350 for 35 min. Cover with foil and continue baking for 20 min. more. Cool on rack and then remove sides and cut into wedges.