Step 1: Prepare the Filling

1. Heat a large skillet over medium heat. Add the ground sausage and cook, breaking it up with a spatula, until browned and fully cooked (about 8 minutes). Drain any excess grease.
2. Add the shredded chicken to the skillet and stir to combine with the sausage.
3. Stir in the Rotel tomatoes, cream cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.
4. Cook over medium heat, stirring frequently, until the cream cheese is fully melted and the filling is smooth and creamy (about 5 minutes). Remove from heat and let the mixture cool slightly.

Step 2: Prepare the Crescent Rolls

1. Preheat your oven to 375°F (190°C).
2. Unroll the crescent roll dough and separate it into individual triangles on a clean surface.
3. Spoon about 1-2 tablespoons of the filling onto the wide end of each crescent triangle. Sprinkle a small amount of shredded cheese on top of the filling.

Step 3: Roll and Arrange

1. Starting at the wide end, roll each crescent triangle tightly around the filling, tucking in the sides as needed to seal.
2. Place the filled crescents seam-side down on a baking sheet lined with parchment paper or a lightly greased baking dish.

Step 4: Bake

1. Brush the tops of the crescents with melted butter (optional) for a golden, glossy finish.
2. Bake in the preheated oven for 20-25 minutes, or until the crescent rolls are puffed and golden brown.

Step 5: Garnish and Serve

1. Remove the crescents from the oven and let them cool for 5 minutes.
2. Garnish with chopped parsley or green onions and serve warm.