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1
Preheat oven to 425.
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2
Spread 1 roll of crescent rolls over bottom of the greased 13 x 9 pan in a sheet, spreading slightly if necessary.
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3
Layer half of provolone cheese, overlapping.
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4
Create 1 layer of each italian meat, slightly overlapping, in the order of your choosing.
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5
layer the rest of the provolone over the italian meats.
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6
Unroll the other can of crescent rolls over the top, spreading slightly if necessary. Don't worry if it doesn't completely cover everything, they'll puff during baking.
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7
whisk together eggs and grated parmesan cheese.
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8
Using a pastry brush, brush ENTIRE MIXTURE over the top. You can pour it into the edges and corners if you like as well.
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9
Bake for 30-40 minutes or until golden brown.
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10
Cool and cut into bars, or along the triangles of the crescent dough for sandwiches.
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11
The meats in the recipe list are merely suggestions. I use whatever happens to be on sale when I go to the grocery store, but always use at least pepperoni, salami and capicola.
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12
Amount of meat can be adjusted based on personal preference.
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13
Instead of bars, you can also cut along the triangles from the crescent rolls and make 8 sandwiches instead.
