Italian Crescent Roll Breakfast Bake

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking pan with cooking spray.

Unroll one can of crescent roll dough and press it into the bottom of the prepared pan, pinching the seams together to form a solid crust.

Create layers on top of the dough, starting with salami, followed by Swiss cheese, pepperoni, and finally provolone cheese.

In a medium bowl, whisk together 6 eggs with a pinch of black pepper. Pour the egg mixture evenly over the cheese layer.

Scatter the sliced banana peppers over the eggs.

Unroll the second can of crescent roll dough and carefully place it over the fillings, stretching to cover the pan. Pinch the edges to seal.

In a small bowl, whisk the remaining egg to create an egg wash. Brush it evenly over the top layer of dough.

Cover the pan tightly with aluminum foil and bake for 20-25 minutes.

Carefully remove the foil, sprinkle the top with Italian seasoning, and return to the oven.

Bake uncovered for another 10-15 minutes, or until the top is golden brown and cooked through.

Let the bake cool for a few minutes before slicing into squares and serving.