• Set the oven to 375 degrees F.

Spinach Dip Filling:

• Melt the unsalted butter in a medium saucepan over medium-low heat. Sauté the red bell pepper and garlic in butter; this will take about 3 minutes.
• Stirring frequently, add the spinach to the pan, and simmer until barely wilted. Then add the sour cream and cream cheese to the pan and heat until melted.
• Mix in the salt, crushed red pepper flakes, and Parmesan cheese. Cook until the cheese melts, then remove the pan from the heat and set it aside.

Assembling:

• Roll out the crescent roll dough on a floured surface. Shape the dough into a rectangle, pressing the seams to seal.
• Cut the dough into a sizable triangle tree shape with a sharp knife or pizza cutter.
• To create a second triangle, take the two triangles you removed from the outside and press the dough together down the middle.
• On one of the triangles, evenly spread the spinach dip. Add the second triangle of crescent-shaped dough on top.
• Leave a strip of dough in the middle uncut and cut 1-inch strips into the tree, starting from the sides and moving toward the center. Twist the strips many times carefully.
• Bake the dough for 13 minutes in the preheated oven or until golden brown. Serve warm.