World's Easiest Chicken Empanadas

ABSOLUTELY DELICIOUS!!! Seriously loved this! I had 3...of the 6. We made it with 4 ounces of chicken, some how i measured wrong, and then added 2 ounces of mexican cheese shredded cheese blend. So it was different than the recipe but it was a small enough amount of cheese that I can tell without it is just as good. Like i said the recipe makes 6 and a serving is 1 of them.157 calories, 6.5g fat, 465mg sodium, 16.5g carbs, .5g fiber, 3g sugar, 9.5g protein, 4 WW points plus

6 ounces cooked and shredded skinless lean chicken breast
1/4 cup salsa
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Preheat oven to 375 degrees.
Spray a baking sheet with nonstick spray and set aside.
Combine chicken with salsa in a medium bowl. Add 1/8 tsp salt and 1/8 tsp black pepper. Mix well and set aside.
Roll out dough into a large rectangle of even thickness (8 x 12 inches). Cur lengthwise into two even pieces, cut each piece width-wise into thirds, leaving you with 6 rectangular pieces of dough. Stretch or roll each rectangle a bit.
Evenly distribute chicken mixture among the centers of dough. Arrange one of the pieces of dough so that the shorter sides are on the right and left. Fold and stretch the lower left corner to meet the upper right corner. Press edges firmly to enclose the chicken mixture. Using a fork dipped in water, press edges to crimp and seal. Transfer to the baking sheet and repeat with remaining ingredients.
Bake in oven until dough is golden brown, about 12 minutes.
Allow to cool slightly.