Yield: 12 Establishment: Business and Industry Account, Restaurant, Club Operation   Ethnicity: Italian   Meal Type: Main Course, Entrée   Preparation Method: Bake   Product Type: Roasted Turkey Breast

Ingredients

4 Pounds brioche dough

2 Pounds Provolone, sliced

1-1/2 Pounds PEPPERED TURKEY BREAST, cubed

1-1/2 Pounds artichoke hearts, quartered

2 Pounds Ricotta

2 Ounces fresh garlic, chopped

1 Tablespoon dried basil

1 Tablespoon dried oregano

1 Teaspoon salt

1 Teaspoon freshly grated nutmeg

1 Pound spinach leaves, sauteed & drained well

2 Ounces pine nuts, toasted

1 Pound red peppers, grilled, seeded & halved

As needed egg wash

Spray a 12" spring form pan with non-stick pan coating. On a floured surface, roll out 3 pounds of brioche dough to 1/4-1/2 inch thickness. Line the spring form pan with dough, allowing 1 inch of dough to hang over sides of the pan. Trim away excess dough. Layer 1/2 pound of sliced Provolone atop the brioche dough. Add turkey cubes and artichoke hearts evenly covering the cheese. In a separate bowl, combine Ricotta, garlic, basil, oregano, salt and nutmeg. Cover turkey/artichoke with Ricotta mixture. Layer with another 1/2 pound Provolone. Press Provolone down firmly to remove air pockets. Strain spinach and spread over Provolone. Sprinkle spinach with pine nuts. Layer with another 1/2 pound of Provolone. Place pepper halves over Provolone and cover peppers with remaining sliced Provolone. Roll out remaining 1 pound brioche dough to 1/4-1/2 inch thickness and cover torta. Trim away excess dough; pinch and roll top dough with overhanging bottom dough to seal the torta. Brush top of torta with egg wash and place in a preheated 375 degree F. oven for 15 minutes. After 15 minutes, cover torta with foil and bake for 45-50 minutes. Allow to cool completely. For clean edged slices, slice cold and reheat. Serve with a crisp garden salad or a fresh fruit salad.

Recipe Source: Recipe provided by Executive Chef Kevin Cronin of Dusty's Wine Bar in Okemos, Michigan Chef: Kevin Cronin Chef Kevin Cronin, C.E.C, has 11 years experience in highly acclaimed restaurants in New York, 7 years experience in resort hotels and restaurants in Florida and four-and-a-half years at Dusty's Wine Bar where he serves as executive chef. Kevin won numerous awards over the years, including the "Lewis J. Minor Gold Medal" presented by D. Minor himself, and the ACF/CPCCA Presidents Award for participation in community fund raising and helping to promote the chefs profession. He also won the National "Cully" Award for Culinary Excellence for two years in a row and was honored in Nashville, TN, in 1998 and in Washington D.C. in 1999. Restaurant: Dusty's Wine Bar Location: Michigan

Nutrition Facts Calories 0   % Daily Value* Total Fat 0g 0% Cholesterol 0mg Sodium 0mg Total Carbohydrate 0g Protein 0g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4