Heat oven to 375°F. Lightly spray cookie sheet with cooking spray.
In 2-quart saucepan, mix chicken, bell pepper and sauce; cook over medium heat, stirring occasionally, until bell pepper is soft.
Unroll dough onto cookie sheet. Starting at center, press out dough to 14x11-inch rectangle; cut into 4 (7x5 1/2-inch) rectangles. Spoon about 1/3 cup filling onto half of each rectangle, spreading to within 1/2 inch of edge. Fold dough in half over filling; press edges firmly with fork to seal.
Bake 22 to 25 minutes or until golden brown. Cool 10 minutes. Serve with fresh cilantro sprinkled on top.