Preheat oven to 375 F.
In a bowl mix together the chicken, celery, Worcestershire, salt, pepper and mayonnaise.
Open crescent roll cans and separate dough into triangles.
Add a half slice of cheese to the center of each piece of dough.
Top with 2 tablespoons, more or less, of the chicken salad and roll up the dough as you would a regular crescent roll.
Sprinkle rolls with poppy seeds.
Transfer rolls to parchment paper- or Silpat-lined baking sheets and bake for 18-20 minutes or until golden brown.