2 pkg (8 oz each) refrigerated crescent rolls
½ lb thin sliced deli salami
½ lb sliced provolone cheese
½ lb sliced boiled deli ham
1 cup grated Parmesan cheese
2 12 oz jars roasted red pepper, drained
Heat oven to 350 deg. Coat a 9x13" baking dish with cooking oil spray. Unroll 1 pkg crescent rolls and line the bottom of the pan, pinching seams together and spreading the dough as necessary to cover. Layer on half the salami, cheese, and ham. Beat together 6 of the eggs and mix in Parmesan cheese. Pour half this mixture over the meat and cheese. Layer on ½ of the roasted red pepper. Repeat with salami, cheese, ham, egg mixture and pepper. Top with the remaining pkg of crescent rolls. Lightly beat the remaining egg and brush over the pastry. Cover with foil and bake at 350 for 30 minutes. Allow to cool about 5 minutes before cutting into squares to serve.