2 pkgs. of 8 Pillsbury crescent rolls
1/4 lb. salami, sliced very thin
1/4 lb. ham, sliced very thin
1/4 lb. Provolone cheese, sliced very thin
1 jar roasted red peppers, rinsed, drained & pressed to remove ALL moisture
6 eggs
1/2 c. Parmesan cheese, grated

Preheat oven to 350 degrees. Place 1 package of crescent rolls in the bottom of a 13 x 9 inch pan. Be sure to press all holes together to form a solid crust on the bottom. Layer 1/2 of the salami, ham and provolone on top of rolls. Then layer the roasted peppers on that. Mix eggs and Parmesan cheese together. Pour half of the mixture over the layers.

Place the rest of the meat and Provolone on top, followed by most of the rest of the egg mixture. Place the second can of rolls on top. Being sure to squeeze the holes together. Brush on the remaining egg mixture. Bake 45 to 60 minutes until top is brown. Cool COMPLETELY before cutting into 1 inch squares. Serve cold.