2 8oz cans of refrigerated crescent rolls
1/2 lb thinly sliced salami
1/2 lb thinly sliced pepperoni
1/2 lb provolone slices
1 12oz jar of roasted red peppers,drained and cut into strips
1/2 lb Swiss cheese
3 eggs
3Tbsp grated parmigian cheese
1 Tbsp basil pesto

2 8oz cans of refrigerated crescent rolls 1/2 lb thinly sliced salami 1/2 lb thinly sliced pepperoni 1/2 lb provolone slices 1 12oz jar of roasted red peppers,drained and cut into strips 1/2 lb Swiss cheese 3 eggs 3 Tbsp grated parmigian cheese 1 Tbsp basil pesto

Preheat oven to 350°. Lightly spray a 9x13” sheet pan with cooking spray
Unroll one package of refrigerated crescent roll and press into the bottom of the prepared pan. Layer Swiss cheese, salami, provolone cheese, pepperoni, and red peppers on the top of the dough. Unroll the second can of refrigerated crescent rolls, and place on top of the peppers. Press seams to seal. Whisk together the eggs, parmigian cheese, and pesto. Pour over the crescent rolls. Cover the sheet pan with aluminum foil. Bake, covered, for 30 minutes. Uncover and bake an additional 15-20 minutes. Cut into squares.