- 2 (8 ounce) cans Pillsbury® Refrigerated Crescent Dinner Rolls
- 1/4 pound thinly sliced salami
- 1/4 pound thinly sliced Swiss cheese
- 1/4 pound thinly sliced pepperoni
- 1/4 pound thinly sliced American cheese
- 1/4 pound thinly sliced capocollo (cured Italian ham) or cooked ham
- 1/4 pound thinly sliced provolone cheese
- 2 eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (12 ounce) jar roasted red bell peppers, drained
- 1 (2.25 ounce) can sliced ripe olives, drained
- 1 egg yolk, beaten
- Heat oven to 350 degrees F. Lightly butter 13×9-inch pan or spray with cooking spray. Unroll 1 can of dough into 1 large rectangle; place in buttered pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal.
- Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
- Unroll second can of dough into 1 large rectangle; press into 13×9-inch rectangle, firmly pressing perforations to seal. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
- Bake at 350 degrees F for 30 minutes. Remove foil; bake an additional 15 to 20 minutes or until deep golden brown. Cool 15 minutes before serving. Cut into squares. Serve warm.