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Submitted by: Deborah Byrne from Clinton, CT
Originally shared on the web 03/08/2011

2 8-oz. tubes crescent rolls, divided
1/4 lb. cooked ham, thinly sliced
1/4 lb. Swiss cheese, thinly sliced
1/4 lb. salami, thinly sliced
1/4 lb. provolone cheese, thinly sliced
1/4 lb. pepperoni, thinly sliced
2 eggs, beaten
7-oz. jar roasted red peppers, drained and chopped
3 T. grated Parmesan cheese

Unroll one package of crescent rolls; press into an ungreased 13"x9" baking pan, sealing edges. Layer the meats and cheeses in the order given; lightly press down. Combine eggs, peppers and Parmesan cheese in a small mixing bowl; pour over pepperoni layer. Unroll remaining crescent rolls; shape into a 13"x9" rectangle, pressing seams together gently. Carefully lay it on top of the egg mixture; cover with aluminum foil. Bake at 350 degrees for 30 minutes; uncover, reduce heat to 250 degrees and bake an additional 30 minutes. Cool; cut into squares to serve. Makes 2 dozen.