Preheat the oven to 375°F.

In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it apart with a spoon as it cooks. Drain excess fat.

Add the sliced pepperoni, marinara sauce, Italian seasoning, garlic powder, and black pepper to the skillet. Stir to combine and heat for about 2-3 minutes until warmed through. Remove from heat.

Unroll one can of crescent roll dough and lay it in a greased 9x13-inch baking dish, pressing the seams together to form a solid layer.

Spread half of the sausage and pepperoni mixture over the crescent roll layer. Sprinkle half of the mozzarella and Parmesan cheese on top.

Unroll the second can of crescent roll dough and place it over the cheese layer, pressing the seams together.

Spread the remaining sausage mixture over the top, followed by the rest of the mozzarella and Parmesan cheese.

Brush the beaten egg over the top layer of crescent roll dough.

Bake in the preheated oven for 25-30 minutes or until golden brown and bubbly. Let cool for 5 minutes before slicing.