1 can (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
3 T. finely diced ham
3 T. finely diced salami
2 T. finely chopped pimiento-stuffed green olives
1/2 tsp. Oregano Leaves
2 Eggs
2 T. half-and-half
1/8 tsp. red pepper sauce
1 C. shredded provolone cheese (4 oz)
2 tsp. chopped fresh Italian (flat-leaf) parsley

Heat oven to 375°F. Spray 8 regular-size muffin C. (2 3/4×1 1/4 inches) with Crisco® Original No-Stick Cooking Spray. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin C.. In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended. Spoon about 1 T. cheese into each muffin C.. Top each with about 1 rounded T. ham mixture. Divide egg mixture evenly among muffin C. (about 1 T. each). Top with remaining cheese. Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm.