Heat the oven to 375 degrees F. Coat a large cookie
sheet with cooking spray
. If using crescent rolls, unroll the dough and press into 12 by 8-inch rectangle, firmly pressing perforations to seal. If using the crescent dough sheet, unroll the dough
and press into a 12 by 8-inch rectangle.
In a 10-inch skillet, heat 1 tablespoon oil over medium-high heat. Add the chicken strips and stir in garlic, chile powder
, and salt. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add the onion
and bell pepper strips and cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
Spoon the chicken mixture in 4-inch strip lengthwise down center of rolled out dough. Top with salsa and sprinkle with cheese. With scissors or sharp knife, make cuts 1-inch apart on long sides of dough within of 1/2-inch filling. Alternately cross strips over the filling and press edges to seal. Brush with egg
Bake 20 to 25 minutes or until the dough is deep golden brown. Cool 5 minutes. Cut crosswise into slices.