Here's another recipe for you, Dina. This one could be done using a couple Pampered Chef products.
I took a pan of these into work this morning. Didn't last long. I LOVE when that happens!
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced hot capicola ham
1/4 pound thinly sliced provolone cheese
1/4 pound shredded Mozzarella cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Instructions: 1. Preheat oven to 350 degrees F (175 C).
2. Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, salami, Mozz cheese, pepperoni, and red peppers, on top of the dough.
3. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 20 - 25 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.