Preheat the oven to 350F. Line a large baking tray with parchment paper and set aside.
In a large bowl, use either a whisk or hand mixer to mix together the cream cheese and hot sauce until combined and smooth. Then stir in the chicken and Monterey Jack cheese until just combined. Set aside.
Open both cans of crescent rolls and separate into 16 separate triangles of dough. Arrange the triangles so the short sides form a 5 or so inch ring in the center of the baking tray. The dough will overlap and it should look like a sun.
Spoon the chicken mixture over the dough ring that is closest to the center of the circle, leaving a bit of room around the edge. If using the blue cheese crumbles, then sprinkle them over the top of the chicken mixture.
Bring each dough triangle up and over the chicken mixture, tucking the corner under the bottom of the ring to secure it. Do this until the entire ring is enclosed (though you will have spots where the mixture is peeking out).
This is how it should look going into the oven -->
Bake for 20 - 25 minutes, or until the dough is golden brown and cooked through. Allow to cool for 5 or so minutes before slicing and serving.
Serve with either some ranch or blue cheese dressing for dipping and with some celery on the side.
