Preheat your oven to 375°F (190°C). Line a standard baking sheet with a piece of parchment paper for easy cleanup and even baking.

Unroll both cans of crescent dough and separate the individual triangles. On the prepared baking sheet, arrange the triangles in a circular pattern with the wide ends overlapping in the middle to form a ring, leaving a circle roughly 5 inches wide at the center. Let the narrow points extend outward like sun rays.

Using a spoon or spatula, evenly spread the mustard of your choice in a thin layer over the dough near the inner edge of the ring, forming the base for your filling.

Layer the provolone slices over the mustard, covering the base evenly. Follow with a ring of spicy salami, then spicy ham or capicola, and finally the pepperoni, arranging each component in overlapping layers across the base.

Distribute the chopped pepperoncini evenly over the layered meats and cheese. For extra kick, lightly sprinkle the red pepper flakes over the filling, if desired.

Take each pointed end of the crescent triangles and fold it inward over the filling, pressing the tips down under the inner edge of the ring to seal. Repeat this with all the points until the entire ring is enclosed.

Brush the surface of the dough with the beaten egg to encourage browning. Sprinkle the top with Parmesan cheese and the Italian herb mix for added flavor and color.

Place in the preheated oven and bake for 20 to 25 minutes, or until the crescent dough turns a deep golden brown and is baked through.

Remove from the oven and allow to rest for 5 minutes. Slice into portions and serve warm, optionally accompanied by extra mustard or marinara sauce for dipping.