Mix the shredded chicken, pesto and cheese together in medium-sized mixing bowl.

Open the cans of crescent rolls and separate the dough into large rectangles. Press the perforated edges together.

Spoon about 1/4 cup of the chicken mixture into the center of each rectangle.

Fold the dough over the top of the chicken mixture, one corner at a time, until the mixture is well-covered and there are no holes. Stretch the dough as necessary.

Place the chicken balls onto an un-greased cookie sheet. Brush with olive oil and sprinkle with Italian seasoning if desired.

Bake at 375 degrees for 12-15 minutes, until the tops of the chicken balls are golden brown.