Make the filling

1. Mix cream cheese, mozzarella, parmesan, mayo, garlic powder, salt and pepper until fully combined. You can use an electric mixer but it should be soft enough to just use a spoon. Fold in the artichoke and spinach. Make sure the spinach has been squeezed of excess liquid. 
2. Refrigerate dip for 1 hour before assembling the crescent ring.

Assembly and baking

1. Preheat oven to 375°F.
2. Line a large baking sheet with parchment paper and place a 5-inch bowl in the middle of the parchment paper.
3. Arrange crescent rolls in a concentric, overlapping circle around the bowl. You maybe not need all of the rolls. Just use enough to get around the bowl and save the rest.
4. Once all dough triangles have been arranged, remove the bowl. Press down on the dough to smooth triangles together, and use your fingers around the center to create a lip around the middle. 
5. Remove filling from the fridge and shape the dip into large cylindrical chunks around the center of the circle.
6. Gently lift the tip of each triangle over the filling and press into the inner edge of the circle, smoothing out as you go. 
7. Brush with beaten egg if desired.
8. Bake for about 20-25 minutes or until evenly golden brown.
9. Enjoy!