Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap with heavy-duty foil. Press one tube of crescent dough into the bottom, sealing seams. Bake for 10-15 minutes until lightly golden.

Heat olive oil in a skillet over medium-high heat. Sauté mushrooms and spinach for 3-5 minutes until tender. Drain on paper towels.

In a large bowl, whisk together six eggs, Parmesan cheese, Italian seasoning, and pepper until combined.

Layer half of the deli ham, salami, provolone cheese, roasted peppers, and sautéed vegetables in the cooled crust. Pour half of the egg mixture over. Repeat with remaining ingredients and pour final egg mixture on top.

Roll out remaining crescent dough into a circle, place over filling, and press edges to seal. Brush with whisked egg. Bake for 1 to 1¼ hours until filling reaches 160°F (71°C) and dough is golden.

Let cool in the pan for about 20 minutes. Remove springform pan, slice, and serve warm or at room temperature.