Preheat oven to 350 degrees F.

Line a baking sheet with a silpat or parchment paper; set aside.

In a medium bowl, add the chicken, artichoke jalapeño spread, and cheeses. Mix well.

Spread out crescent dough and press out with your fingers. Spread chicken mixture evenly over the crescent dough.

Starting with one side, roll up each rectangle; press edge to seal (If the dough is to soft, place in the freezer for 5 mins). With serrated knife, cut into 16 slices.

Place cut side down on ungreased cookie sheet. Sprinkle with more mozzarella cheese if wanted.

Bake 15-20 minutes, or until golden brown.

Remove, serve and enjoy!