Preheat your oven to 375°F (190°C). For an extra crispy crust, place a pizza stone in the oven to preheat. Otherwise, line a large baking sheet with parchment paper.

In a large skillet over medium-high heat, cook the spicy Italian sausage until browned, breaking it up with a spoon. Drain off all excess grease very well.

Add the chopped onion and red bell pepper to the skillet with the sausage. Cook for 5-7 minutes, until the vegetables are tender.

Remove the skillet from the heat. Stir in the softened cream cheese and 1 cup of the mozzarella cheese until fully combined and creamy.

Unroll both cans of crescent dough and separate into triangles. On your prepared baking surface, arrange the triangles in a circle with the wide ends overlapping in the center and the points facing out, creating a sun shape. The center opening should be about 4-5 inches in diameter.

Spoon the sausage mixture evenly onto the overlapping wide ends of the crescent dough.

Sprinkle the remaining 1 cup of mozzarella cheese over the filling.

Fold the pointed ends of the crescent triangles over the filling and tuck them under the bottom layer of dough to secure the ring. It's okay if some of the filling peeks through.

Brush the entire top of the ring with the beaten egg wash.

Bake for 20-25 minutes, or until the dough is a deep golden brown and thoroughly cooked. Let it cool for 5-10 minutes before slicing and serving with warm marinara sauce for dipping.