2 8-oz packaged refrigerated crescent rolls
½ lb thin-sliced deli salami
½ lb. thin-sliced provolone cheese
½ lb thin-boiled deli ham
1 C grated Parmesan cheese
2 12 oz jars roasted red peppers, drained
Heat oven to 350°F
Coat a 13 x 9 x 2" glass baking dish with cooking spray
Unroll 1 package of the crescent rolls and line bottom of baking dish.
Pinch seams together with fingers.
Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the Parmesan; pour half evenly over top.
Top with half of the roasted red peppers
Repeat layering with remaining salami, cheese, ham, egg mixture and peppers.
Top with remaining package of crescent rolls.
Lightly beat remaining egg and brush over top.
Cover dish with foil; bake for 30 minutes
Uncover and bake 30 more minutes.
Cool for 1 hour; cut into 32 squares and serve