cans refrigerated crescent dinner rolls
pound thinly sliced of the following
ham, provolone cheese, swiss cheese, genoa salami, pepperoni (i used turkey pepperoni)
12 oz jar roasted red peppers, drained, cut into thin strips
tbsp grated parmesan cheese
tsp black pepper
preheat oven 350 unroll one package of dough and cover the bottom of a 9x13 pan. layer the ham, cheeses, pepperoni salami and red peppers on top of the dough. in a bowl beat the eggs lightly and stir in the parmesan cheese and pepper. pour 3/4 mixture over the peppers. unroll the second package of rolls and place over top of the peppers. brush with remaining egg mixture cover with foil, bake 25 mins, remove foil and bake another 10 20 mins or until dough golden brown cut into squares, serve warm or at room temp. serve with a marinara dipping sauce.