Pre-heat oven to 350°F.
Place a greased 9-inch spring form pan on a double thickness of heavy-duty foil. Securely wrap foil around pan.
Unroll one tube of crescent dough and separate into triangles.
Press onto bottom of prepared pan to form a crust, sealing seams well.
Bake 10 – 15 minutes or until set.
Meanwhile, in a large skillet, heat oil over medium-high heat.
Add spinach and mushrooms; cook and stir until mushrooms are tender.
Drain on several layers of paper towels, blotting well.
In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper.
Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture.
Pour half of the egg mixture over top.
Repeat layers; top with remaining egg mixture.
On a work surface, unroll and separate remaining crescent dough into triangles.
Press together to form a circle and seal seams; place over filling.
Whisk remaining egg; brush over dough.
Bake, uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, covering loosely with foil if needed to prevent overbrowning.
Carefully loosen sides from pan with a knife; remove rim from pan.
Let stand 20 minutes.
