Unroll the crescent rolls and place on the bottom of an ungreased cookie sheet to form an 11 x 7 inch sheet.
Press the perforations together to seal. In a medium-sized bowl, make a chicken salad by combining the cream cheese, mayonnaise, celery, chicken, salt and pepper.
Spread the chicken salad lengthwise down the middle third of the crescent roll dough. With a pair of scissors, cut the remaining dough into one inch wide strips, being careful not to cut into the chicken salad.
Fold the strips criss-cross style over the chicken salad. Bake in a 400°F oven until golden brown, between 15 to 20 minutes. Brush with melted margarine, cut into slices and serve hot.