1 tablespoon olive or vegetable oil
6 boneless skinless chicken breasts (about 1 1/2 lb), cut into bite-size pieces
1/2 cup chopped onion
1/2 cup sliced carrot
1 can (14.5 oz) diced fire-roasted or regular tomatoes, undrained
1 tablespoon tomato paste
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls)
1 egg, beaten
1 tablespoon sliced almonds

1.) Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken, onion and carrot; cook and stir about 7 minutes or until chicken is browned and no longer pink in center.

2.) Stir in tomatoes, tomato paste, parsley, cilantro, paprika, salt, cumin, cinnamon and red pepper. Cook and stir about 5 minutes or until thoroughly heated.

3.) Into ungreased 11x7-inch (2-quart) glass baking dish or 9 1/2- or 10-inch deep-dish pie plate, pour hot chicken mixture. Immediately unroll dough over chicken mixture; pinch edges and perforations to seal. Brush dough with beaten egg; sprinkle with almonds.

4.) Bake 18 to 25 minutes or until deep golden brown. If desired, garnish with fresh cilantro.