Preheat your oven to 375°F (190°C).

Dice enough roasted red bell peppers to measure ½ cup. Measure out ½ cup of pepperoncini rings. Pat both dry using paper towels, then toss them in a small bowl with ¼ teaspoon of coarse ground black pepper. Set aside.

Unroll the crescent rolls and separate them into individual triangles. Arrange the crescent rolls in a circle on a round pizza pan or stone, with the wide ends overlapping in the center and triangle points facing outward.

Place the halved Provolone slices around the overlapping wide end of the crescent triangles. Top with folded slices of ham, a layer of pepperoni, and then the pepper mixture. Sprinkle the mozzarella cheese evenly over the top.

Fold the pointed ends of the crescent triangles up and over the filling, tucking the tips under the center of the ring to secure. Brush the dough with the beaten egg and sprinkle with additional black pepper if desired.

Bake for 18–22 minutes or until the crescent dough is golden brown and the cheese is melted and bubbly. Let the ring cool for 5 minutes before slicing into wedges.