1. Preheat your oven to 375 F (190 C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze.

2. Carefully unroll the crescent roll dough onto your prepared baking sheet. Do not separate the individual triangles. Press the seams together firmly to form one large, rectangular sheet of dough.

3. In a medium-sized bowl, combine the softened cream cheese, mayonnaise, garlic powder, and onion powder. Use a spoon or rubber spatula to mix until the mixture is smooth and well combined, with no lumps of cream cheese remaining.

4. Add the finely diced red bell pepper, green bell pepper, carrot, and chopped chives (or green onions) to the cream cheese mixture. Gently fold them in until they are evenly distributed throughout the creamy base. Season with salt and black pepper to taste, mixing once more.

5. Evenly spread the vegetable and cream cheese mixture over the entire surface of the crescent roll dough, leaving about a half-inch border along one of the longer edges. This border will help seal the roll later.

6. Starting from the longer edge opposite the border you left, carefully and tightly roll the dough into a log. Once rolled, use a sharp knife to cut the log into 1-inch thick slices. You should get approximately 12-16 pinwheels.

7. Place the sliced pinwheels cut-side up on your prepared baking sheet, leaving a little space between each. Bake for 12-15 minutes, or until the crescent dough is golden brown and puffed up, and the filling is warm.

8. Remove the pinwheels from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.