1. Preheat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
2. Spread 2 tablespoons of sour cream over each rectangle. Sprinkle each with half of the shredded chicken, cheese, and green onions.Starting with one short side, roll up each rectangle and press the edge to seal. Using a serrated knife, cut each roll into 8 slices and place cut side down on an ungreased cookie sheet.
3. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet.
4. Serve warm and with salsa for dipping, if desired.