Italian Layers with Deli Meats (Print Version)

# Ingredients:

01 - 16 oz refrigerated crescent roll dough sheets
02 - 8 oz sliced provolone cheese
03 - 4 oz sliced turkey pepperoni
04 - 4 oz sliced chicken ham
05 - 4 oz sliced Genoa salami
06 - 12 oz roasted red bell peppers, drained and sliced
07 - 0.5 cup sliced pepperoncini, drained
08 - 1 large egg
09 - 1 tablespoon prepared pesto
10 - 1 tablespoon grated Parmesan cheese

# Instructions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Unroll one can of crescent dough and press it into the bottom of the dish. Stretch slightly up the sides and seal any seams.
03 - Start with half the provolone cheese, followed by turkey pepperoni, chicken ham, and Genoa salami. Add roasted red bell peppers and sliced pepperoncini. Top with the remaining provolone slices.
04 - Unroll the second can of dough and place over the fillings. Press edges to seal completely.
05 - In a small bowl, beat the egg with pesto (if using) and Parmesan. Brush this over the top crust.
06 - Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until golden brown.
07 - Let it rest for about 10 minutes. Slice into squares and serve warm.