Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
Cut each rectangle in half crosswise to make 8 pieces; press each to form 4-inch square. In medium bowl, mix cream cheese, pesto, jelly and 2 tablespoons of the bread crumbs; mix well. Stir in chicken and cheese.
Place 1/4 cup chicken mixture in center of each square. Bring 4 corners of each square up over filling; twist firmly to seal. Brush top and bottom of each bundle with water; coat with remaining bread crumbs. Place on ungreased cookie sheet.
Bake 14 to 22 minutes or until deep golden brown. Serve warm.