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Separate crescent dough into 8 triangles. Place 1 tablespoon cheese on wide end of each triangle. Roll up, starting at shortest side, rolling to opposite point. In small bowl, beat egg and 1 tablespoon of the beer with whisk until blended; set aside.
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In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 30 seconds or until hot. Slowly add baking soda; stir until dissolved. Dip each crescent, one at a time, into beer mixture. Remove with large pancake turner or slotted spoon; place on cooling rack. Let stand, at room temperature about 5 minutes.
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