2 cans (8 ounce) refrigerated crescent roll dough
1/4 pound thinly sliced salami
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced pepperoni
1/4 pound thinly sliced American cheese
1/4 pound thinly sliced capocollo or cooked ham
1/4 pound thinly sliced provolone cheese
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
12 ounces roasted red bell peppers, drained
2.25 ounces sliced black olives, drained
1 beaten egg yolk

Heat oven to 350°F. Lightly butter 9x13 inch baking pan. Unroll 1 can of dough into 1 and press into bottom and 3/4 inch up sides of prepared pan, firmly pressing perforations together to seal. Layer all meats and cheeses in order listed over dough. Beat together eggs, garlic powder and pepper. Pour over meat and cheese layers. Layer peppers and olives over the top. Unroll second can of dough into large rectangle. Press into 9x13 inch rectangle, pressing perforations to seal. Place over top of layers. Pinch edges to seal. Brush yolk over crust. Cover with foil. Bake 30 minutes. Remove foil and bake additional 15-20 minutes till deep golden brown. Cool 15 minutes before cutting into squares to serve. Serve warm.