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Heat the oven to 375 degrees.
Roll out your crescent roll sheet or crescent rolls into a small sheet pan or whatever sheet pan you have. I use a piece of foil for the bottom. Press out the dough, seal up any seams, and I like to roll a little edge around the whole rectangle by just slightly rolling the sides up. This helps to keep the toppings on when picked up to eat.
Bake the crescent roll sheet for 10 to 12 minutes until slightly golden brown.
In a sauce pan melt the butter and add the mustard, Worcestershire, onion powder, and parsley. Stir until well combined.
Remove the crescent roll from the oven, brush the whole thing with the butter mixture, be sure to get the edges.
Add a layer of cheese across the whole sheet, then a layer of ham, then the salami, then top with the second cheese.
Bake for 20 minutes. Every oven is different and will bake either faster or slower. Keep an eye on it the first time you make it.
Remove from oven and let cool for at least 10 minutes.
Before topping, use a pizza cutter to cut the flatbread into squares. Then you can top with all the sub toppings. *Sometimes I drizzle a little sub sauce or Italian dressing on the lettuce and tomatoes before serving.