by Kara Kimbrough
2 (8-ounce) tubes refrigerated crescent rolls
1/4 pound each: thinly sliced salami, Swiss cheese, pepperoni, Colby-Monterey Jack cheese, prosciutto or thinly sliced ham, provolone cheese
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (12-ounce) jar roasted sweet red peppers, drained
1 large egg yolk, beaten
Preheat oven to 350 degrees F. Unroll one tube of crescent rolls into a long rectangle; press perforations to seal. Press onto the bottom and sides of an non-greased 11-by-7 inch baking dish.
Layer meats and cheese onto dough in the order listed. In small bowl, whisk together the eggs and seasonings until well blended, then pour over meats and cheeses.
Unroll remaining dough into a rectangle; press perforations to seal and place over filling. Pinch seams and edges tightly to seal filling. Brush with beaten egg yolk, cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 to 20 minutes until top is golden brown. Let stand 20 minutes before cutting into squares.