Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Prepare the base layer by unrolling one tube of crescent roll dough and pressing it into the bottom of the baking dish. Pinch the seams together to form a solid crust.
Layer the meats and cheeses: Start with salami, then add pepperoni, ham, provolone, Swiss cheese, and top with the roasted red peppers.
Mix and pour: In a bowl, beat 2 of the eggs with the Parmesan cheese and pesto. Pour this mixture evenly over the layered ingredients.
Add the top crust: Unroll the second tube of crescent roll dough and lay it over the top. Seal the edges.
Brush with egg wash: Beat the remaining egg and brush it over the top crust for a golden finish.
Bake for 30 to 35 minutes, or until the crust is golden brown and cooked through.
Cool slightly for 10–15 minutes before slicing into squares.
Serve warm or at room temperature. Perfect as finger food or part of an antipasto platter!