2 (10 oz) cans of Crescent Rolls
¼ LB sliced ham lunch meat, thin
¼ LB sliced Genoa Salami, thin
¼ LB sliced Pepperoni, thin
¼ LB sliced Swiss Cheese, thin
¼ LB sliced Provolone Cheese, thin
1 (12 oz) jar roasted red peppers, drain, cut into thin strips
3 TBS Parmesan Cheese
½ tsp pepper
Preheat oven to 350
Unroll 1 package Crescent Rolls on a 9x13 pan.
Layer Provolone, Ham, Swiss, Salmai and Pepperoni.
Top with Peppers.
In a bowl mix Eggs, Parmesan Cheese and Pepper.
Pour over Peppers.
Place 2nd Crescent Roll on top.
Brush with remaining Egg mix.
Cover with foil.
Bake 25 minutes.
Remove foil and bake another 15 minutes until dough is golden brown.
Cut into squares.
Serve warm or at room temp.