Muffaletta Bake
INGREDIENTS
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2 (8-ounce) cans refrigerated crescent dough sheets, divided
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16 ounces sliced provolone cheese
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12 ounces thinly sliced meats (such as hard salami, ham, mortadella)
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1 cup Italian olive salad, drained
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1 large egg
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2 tablespoons unsalted butter, melted
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2 tablespoons Creole mustard
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1/2 teaspoon Worcestershire sauce
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1/4 teaspoon ground black pepper
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Garnish: Italian olive salad
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