This recipe was given to me by a friend in the neighborhood.  It is a great dish to make for a get together or even dinner.

Ingredients

• 2 (8 oz) Pillsbury crescent rolls
• 1/4 lb. thinly sliced salami
• 1/4 lb thinly sliced Swiss cheese
• 1/4 lb thinly sliced pepperoni
• 1/4 lb thinly sliced American cheese
• 1/4 lb thinly sliced Capocollo (cured Italian ham) or just ham ( I used regular ham)
• 1/4 lb sliced provolone cheese
• 2 eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 (12oz) jar roasted red peppers drained
• 1 (2.25 oz) can sliced ripe olives drained
• 1 egg yolk beaten

Directions

• Heat oven to 350*.  Lightly butter or spray 13x 9 inch pan.  Unroll 1 can of dough into 1 large rectangle.  Place in pan and press in bottom and 3/4 inch up sides of pan to form crust.
  Layer all meats and cheeses in order listed over dough.  In small bowl, beat 2 eggs, the garlic power and pepper with wire whisk until well blended. Pour over meat and cheese layers.  Layer roasted red peppers and olives over top.  Unroll second can of dough into 1 large rectangle.  Press into 13×9 inch rectangle.  Place over top of layered ingredients.  Pinch edges to seal. Brush beaten egg yolk over dough.  Cover with foil.  Bake at 350 for 30 minutes.  Remove foil and bake an additional 15 to 20 minutes or until deep golden brown. Cool 15 minutes before serving.  Cut into squares and serve warm.

Notes

• Makes 24 appetizer servings or 12 main dish servings.  Make sure you let it cool at least 15 minutes or more before cutting into squares.