Place cream cheese in a saucepan or skillet over medium heat. Add spinach, chopped artichoke hearts, and red pepper and stir until cream cheese melts. Keep stirring to prevent sticking to the bottom of the pan.
Stir in garlic, salt, onion powder, and chili powder.
Stir in mozzarella and feta cheeses and mix to combine. Mixture should be warm, but cheeses don't need to be completely melted. Set aside.
Lightly grease or line a large pizza pan with parchment paper (you may use a large cookie sheet instead). Or you may use a baking stone (you will not need to grease it).
Unroll the 2 packages of crescent rolls and separate into 16 triangles in a circle (in the shape of a wreath). Make sure the wide ends are 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size). The dough will overlap in the center.
Using rolling pin, lightly roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
Use an ice cream scoop to scoop the filling evenly over the dough, in a continuous circle.
Bring the points of triangle straight across filling, up and over and tuck into the center of the wreath. The filling will show.
Repeat, overlapping points of inside and outside triangles to form a wreath.
Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
Bake 23-30 minutes or until golden brown. (Every oven is different so make sure it is nice and browned, but not OVERLY cooked)
Add the cherry tomatoes to decorate the wreath.
How to make the red pepper bow:
Cut the red pepper in half and remove seeds and membranes from one half. Lay seeded pepper half face-down on a cutting board and use a small knife to cut out the bow. Place the red pepper bow at the base of the wreath. Cut two straight pepper strips and slide under the bow head to make hanging ribbons.