2 pkg. crescent rolls
1/4 lb. boiled ham, sliced thin
1/4 lb. Provolone cheese, sliced thin
1/4 lb. Genoa salami, sliced thin
1/4 lb. Swiss cheese, sliced thin
1/4 lb. slicing pepperoni, sliced thin
1 large jar red roasted peppers, drained and cut
3 eggs, beat with a little black pepper
3 Tbsp. grated cheese

Spread 1 package rolls on bottom of 9 x 13-inch pan. Layer meat and cheese (in order) as written. Top with peppers. Pour most of egg mixture over top. Top with second package of rolls. Brush with rest of egg mixture. Cover with foil and bake at 350° for 25 minutes. Remove foil and continue to bake 10 minutes longer or until set in center and brown on top. Serve at room temperature or warm. Cut into 1 1/2-inch squares.