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Italian Sandwich Torte



2 packages crescent rolls
1/2 lb sliced deli salami
1/2 lb sliced provolone
1/2 lb sliced deli ham
7 eggs, divided
1 cup grated Parmesan cheese
1-2 cup fresh spinach, optional
24 oz jar roasted red peppers, drained

Heat oven to 350 degrees. Unroll one package of crescent rolls and line the bottom of a Springform Pan.
Cover roll with half of the spinach, salami, provolone and ham. In a small bowl, lightly beat together 6 eggs and parmesan cheese. Pour half evenly over top of ham. Top with half of the roasted red peppers. Repeat layering with remaining spinach, salami, cheese, ham and egg mixture, then peppers. Top with remaining package of crescent rolls.
Lightly beat remaining egg and brush over top. Cover with foil, bake for 30 minutes. Uncover and bake an additional 30 minutes. Remove from oven and allow to sit for about 10 minutes. Run knife around edge of pan, remove springform pan. Cool for 30-60 minutes.
This can also be made in a 13×9, following the same directions. Allow to sit 30-60 minutes before slicing. Enjoy!