Heat your large skillet over medium-high heat and prep with spray. Add garlic and chicken to pan; saute for 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer for 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand for about 10 minutes to thicken.
Unroll your dough onto a baking sheet coated with spray. Cut dough into quarters. Pat each portion into an 8x6-inch rectangle. Divide chicken mixture evenly among rectangles (place in the centre); top each serving 2 tablespoons of cheese. Working with a rectangle at a time, fold the dough in half over filling (don’t worry about stretching it), pinching edges to seal.
Bake at 425 degrees Fahrenheit for 12 minutes or until golden.