Cook the diced onions and peppers in a frying pan using a little cooking spray, on the stove over medium heat. Sautee for 8-10 minutes.
Preheat oven to 350F, lightly spray a large cookie sheet with some non stick spray.
Roll out one of the crescent dough packs onto the cookie sheet, pinch together any open seams.
In a small bowl mix together the aioli ingredients. Spread half of the aioli sauce onto the rolled out crescent dough.
Add the sauteed peppers and onions, spread them out evenly. Top with the roast beef slices, then add the provolone slices.
Spread the remaining aioli sauce on top of the cheese slices.
Roll out the other crescent dough and lay it on top to cover it up, pinch seams together and pinch all the ends closed.
Brush the top with a little egg wash, then bake in the oven for 25-28 minutes, until golden brown on the top.
Cut into 20 squares, 4 down, 5 across, and serve warm. *You can make extra aioli sauce to serve with them for dipping.