Preheat oven to 350 degrees.

Prepare a 9x13 baking dish; spray it with some cooking spray. In the bottom of the dish, spread out your crescent dough sheet.

On top of the dough, start layering the meats in whatever order you choose. The reason I put 4-8 slices is because our ham slices were huge so we didn't need more than four to cover the entire layer. Yet, the hard salami was smaller so it took 8 slices to cover the layer. It's going to depend on the meat you choose and how big the individual slices are.

After you have made one layer of each of the meats, you're going to layer the Borden® Cheese Provolone slices. We used 6 slices.

On top of that, sprinkle some Italian Seasoning, roasted red peppers, tomatoes, olives, and pepperoncinis, if desired. You should have something that looks like this at this point.

Now we are going to do it again. Layer the meats again however you would like.

Now layer the Borden® Cheese Gouda slices. We used 6 of those, as well.

Add more veggies and seasoning, and then top with the last dough sheet.

Take your beaten egg and pour it over the top of the dish. Use a pastry brush to make sure all the dough on top gets covered.

Cover the dish with foil and pop it in the oven. Bake for 20 minutes.

Remove it at that time, and remove the foil.

Bake for an additional 20-25 minutes watching it towards the end so it doesn't get overcooked on top.

Remove from oven, and allow it to sit and cool for about 15 minutes before slicing into sliders and eat up!