2 (8-ounce) tubes refrigerated crescent roll sheets
1⁄2 pound deli ham, thinly sliced
1⁄4 pound pepperoni, thinly sliced
1⁄4 pound Genoa salami, thinly sliced
1⁄2 pound provolone cheese, thinly sliced
1⁄4 pound mozzarella cheese, thinly sliced
1 (16-ounce) jar sliced pepperoncini, drained
2 tablespoons extra-virgin olive oil
1⁄4 cup parmesan cheese, freshly grated
1 teaspoon dried oregano

2 (8-ounce) tubes refrigerated crescent roll sheets 1 ⁄2 pound deli ham, thinly sliced 1 ⁄4 pound pepperoni, thinly sliced 1 ⁄4 pound Genoa salami, thinly sliced 1 ⁄2 pound provolone cheese, thinly sliced 1 ⁄4 pound mozzarella cheese, thinly sliced 1 (16-ounce) jar sliced pepperoncini, drained 2 tablespoons extra-virgin olive oil 1 ⁄4 cup parmesan cheese, freshly grated 1 teaspoon dried oregano

Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with cooking spray.
Unroll one of the crescent roll sheets and press it into the bottom of the prepared baking dish. Bake in the preheated oven for 10 minutes to help prevent sogginess.
Layer the ingredients. Start with a layer of ham, followed by pepperoni, salami, provolone, and mozzarella. Evenly distribute the sliced pepperoncini over the cheese.
Unroll the second crescent roll sheet and place it over the layered ingredients. Press gently to adhere if necessary.
Brush the top layer with olive oil. Sprinkle with parmesan cheese and dried oregano. Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and