We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan

2 tubes (8 ounces each) refrigerated crescent rolls, divided

1 teaspoon olive oil

1 package (6 ounces) fresh baby spinach

1 cup sliced fresh mushrooms

7 large eggs, divided use

1 cup grated Parmesan cheese

2 teaspoons Italian seasoning

1/8 teaspoon pepper

1/2 pound thinly sliced deli ham

1/2 pound thinly sliced hard salami

1/2 pound sliced provolone cheese

2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). 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