Lay out a 12 by 16 inch piece of parchment paper. Open the crescent rolls and unroll them, keeping the seams intact. Pinch the seams of the crescent rolls together sealing the dough together. Tap each seam with your finger to smooth out the edges. Crescent rolls should form a large rectangle.
Place another piece of parchment paper over the top of the crescent roll dough and rub your hand over it to smooth it out. With a rolling pin roll the dough into a 12 x 8-inch rectangle. Make sure all seams are sealed together. Slide it onto a cookie sheet and chill in the refrigerator 10 minutes.
After ten minutes remove the dough from the refrigerator, place it on your work surface and peel the top layer of parchment paper off. Trim with a sharp knife any edges of the dough that are not straight. With a sharp knife, cut into 6 rows by 4 rows to make 24 squares.
Place a scant teaspoon of goat cheese in the center of each square of crescent dough. Bring the four corner together to overlap and twist to seal the dough. Place the filled crescent bites on the parchment-lined baking sheet two inches apart. Repeat until you've filled all 24 pieces of crescent dough with goat cheese.
Bake the crescent bites at 350°F for 10 to 12 minutes until golden brown. Serve the crescent roll bites warm or at room temperature.