This is an appetizer recipe, but I'll often make it for dinner (even then, there's plenty of leftovers and it reheats well). It makes a good meal: the meats and cheeses are rich and filling, but the egg mixture and crescent roll dough lightens it up so you don't feel like there's a lump in your tummy. It's easy to make, too, which is a plus. The recipe below is actually halved; if you want to make more to make appetizers, use a 9X13 pan and double all ingredients.
1 (10-oz.) can refrigerated crescent dinner rolls
4 thin slices deli ham
4 slices provolone cheese
4 slices Swiss cheese
6-8 slices Genoa salami
1/8 lb. pepperoni sausage slices
½ (12-oz.) jar roasted red peppers, drained and patted dry, cut into thin strips
2 medium eggs
2 Tbsp. grated Parmesan cheese
¼ tsp. ground black pepper
Preheat oven to 350 degrees F (175 C).
Unroll one-half of a can of crescent roll dough, and cover the bottom of a 9X9-in. pan. Bake in preheated oven for 6-8 minutes, until just set (not yet browned). Allow to cool slightly.
Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the 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 peppers. Unroll remaining half of dough, and place over the top of the peppers. Brush with the remaining egg mixture.
Cover with aluminum foil and bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm or at room temperature.