Pre-heat oven to 375° F.
Dice enough roasted red peppers to create 1/2 cup.
Measure 1/2 cup pepperoncini rings.
Place both on paper towel; pat dry.
Place in small bowl and toss with 1/4 tsp. coarse ground black pepper; set aside.
Unroll crescent rolls and separate into triangles.
Using a round pizza pan or pizza stone, arrange crescents in a circle with the wide ends of triangles overlapping a little, in the center, to form a ring and triangle points facing outward to make the shape of a sun.
Arrange halved slices of Provolone cheese around the overlapping wide triangle end edge of the crescent ring.
Top with folded ham slices, a layer of spicy pepperoni, a layer of the pepper mixture and the mozzarella cheese.
Bring the point ends of the triangles up and around the filling, securing everything inside and tucking points under the center of the ring to seal it.
Use a brush to wash the dough with the beaten egg.
Sprinkle with more black pepper.
Place in pre-heated oven and bake for 18 to 22 minutes or until golden brown and bottom is cooked.
