Italian Torta

2 tubes of crescent-roll dough
6 slices prosciutto or ham
6 slices provolone cheese
1 -12 oz. jar roasted red peppers, drained, dried and halved
2 yellow squash, sliced lengthwise, about 1/4 inch thick
4 oz. cooked Italian sausages, or other cooked meat
one 4-1/2 oz. can chopped black olives
2 oz. fresh basil leaves

Unroll the crescent dough and press the two sheets together. Lay the combined dough sheets over a large loaf pan and gently press into place, leaving the ends lapped over the sides. Create layers of filling with two slices of prosciutto, then two slices provolone, pepper halves, yellow squash slices, sausage slices, black olives and basil leaves. Repeat the layers a second time and then a third time if there is room.

Fold over the edges of dough and push together. Bake in a 350-degree oven for about 30 minutes or until the dough is golden. Cool the loaf for 10 minutes, then unmold. Slice and serve warm, or wrap and refrigerate until ready to serve.

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