Preheat oven to 375 degrees. Line a sheet pan with foil, (for easy clean up) and spray with non-stick cooking spray.
Cut cream cheese in half, (save the rest for later) and place in a medium sized bowl.
Pour grated cheese in the bowl with the cream cheese. Microwave for 45-60 seconds to soften cheeses, making them easier to combine. Stir to combine cheese.
Pour sauce into bowl with cheese, and stir to combine.
Add spice mix and stir. (I also added a tsp of stevia here because I personally like a bit of sweet to balance out the saltiness in almost every dish!)
Add chopped chicken, and stir until everything is well mixed.
Unroll and separate crescent rolls on prepared baking sheet in preparation to make the pockets. Scoop about 1/8th cup (or a heaping tbs) of chicken mixture into the center of the largest part of the crescent roll.
Pull outer corners of the crescent over the chicken mixture.
Pull the ‘long’ segment of the crescent roll dough over the ‘tucked’ corners to make a pocket that fully encloses the chicken filling.
(Note: There is no real art to this, in fact I did each one a little differently, and they all turned out great! The only real key is to make sure the chicken filling is fully enclosed by the dough so it won’t spill out when baking!)
To make the top look like a little pocket, I twisted the dough to a point on top. I sprinkled some additional cheese on top of each one just before baking, but this is certainly optional!
Bake at 375 for 15 Minutes, or until top of crescent rolls are golden brown.
Serve warm, and Enjoy! Store leftovers in the refrigerator, or freeze within 5 days, (if they last that long!)