2 cans crescent dinner rolls
1/4 lb. thinly sliced boiled ham
1/4 lb. thinly sliced provolone cheese
1/4 lb. thinly sliced Swiss cheese
1/4 Genoa salami
1/4 lb. thinly sliced pepperoni sausage
1 12oz jar roasted peppers drained
3 tbsp grated parmesan cheese
1/2 tsp ground black pepper
Preheat oven to 350F
Unroll one package of rolls and cover the bottom of a lightly sprayed 9X13 pan. Cut the red peppers into thin strips. Layer ham, provolone and Swiss cheese, salami, pepperoni and red peppers on top of dough.
In a bowl, beat the eggs lightly and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the top of the peppers. Unroll the second package of rolls and place on top of the peppers. Brush on the remaining egg mixture. Cover with foil.
Bake at 350 degrees for 25 minutes. Remove foil and bake another 10-20 minutes or until dough is puffy and golden brown. Cut into squares.
Serve warm or at room temperature.