Preheat oven to 375 degrees F. Spray two muffin trays with cooking spray; set aside.
In a large bowl, mix together cream cheese, mayonnaise, parmesan cheese, garlic, salt, artichoke hearts and spinach. Stir everything together until incorporated and set aside.
Roll out 1/2 of the crescent roll dough on a cutting board. You should have 4 triangles. Pinch the edges together and gently stretch out the dough to make a square shape. Cut into 6 equal squares. Repeat with the remaining dough, making sure to work in batches of 4 triangles.
Take the dough squares and press them into the prepared muffin trays. You want to make the dough into little cups.
Once all 24 squares are in the muffin trays, place roughly 1 1/2 heaping tablespoon of the spinach artichoke mixture into each cup. The mixture should fill each cup to the top.
Bake for 16 minutes, or until crescent dough is golden brown. Remove from oven and run a knife along the edges of the cups to remove from pan.