Italian Crescent Ring Sandwich

Preheat oven to 375 F. Dice enough bell pepper from the jar to make 1/2 cup. Measure out 1/2 cup of the banana pepper rings. Place both on paper towels and pat dry, then combine in a small bowl with the ground black pepper, mixing thoroughly. Set aside.

Open the cans of crescent rolls and break into triangular pieces using the perforations in the dough. Arrange the pieces in a circle on a pizza pan, pizza stone, or other large pan so the short sides of the triangles are slightly overlapping and the longer points are facing outward to form a star. Do not bunch the pieces too closely together.

Cut each slice of Provolone in half, then lay the pieces on top of the overlapped edges of the crescent rolls. Add layers of folded ham and pepperoni slices, then spoon the pepper mixture evenly on top of the pepperoni. Top with the Mozzarella cheese.

Carefully fold the long tips of each crescent roll over the top of the layers and tuck the points under the edges of the ring to hold them in place. Lightly beat the egg and then use as an egg wash, brushing it over the crescent roll dough. Sprinkle with additional black pepper if desired.

Bake for approximately 20 minutes or until the ring is golden brown. Remove from heat and let rest for 5 minutes before serving.