Preheat the oven to 375°F. Line a large round pan, or cookie sheet, with parchment paper.
Unroll the crescent roll dough sheets and spread each one with the cream cheese.
Sprinkle the chicken over the cream cheese, and top with spinach leaves.
Roll the crescent dough back up, and cut the rolls into 4 pieces. Then cut each piece into fourths, to make thin pinwheels.
Place 11 to 12 pinwheels in a circle in the middle of the prepared baking sheet, overlapping them. Use the remaining pinwheels to create a second ring, make sure to overlap each one. (See the step-by-step photos above in the post for guidance.)
Place the wreath in the preheated oven, and bake for 20 - 24 minutes, or until the pinwheels are lightly golden in color.
Cut small stars or other desired shapes from the red bell pepper. Decorate the wreath with rosemary sprigs and bell pepper shapes. Serve immediately.
Store in an airtight container in the refrigerator for up to 5 days.