Chicken Tostada Upside Down Bake

This was VERY good, and easy. see a common theme to my cooking?

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
3-4 chicken breasts, shredded and lightly seasoned with salt and pepper (I cooked in crockpot, obviously)
1 can diced tomatoes (I used petite diced)
1 can corn, drained
1 can black beans, drained
1 can black olives, chopped (I omitted just because Matt does not like olives)
1 packet ranch dressing seasoning packet

1 1/2 Tablespoons ground cumin
Pinch of kosher salt and pepper
1/2 Cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls, in the sheet form if possible
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s Garlic Salt
1 Cup shredded cheese

Directions:
1. Preheat oven to 350 degrees F. Heat oil in large skillet over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken). Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving.
2. Serve with shredded lettuce and sour cream if desired (I did not do this, but I am sure it would be delicious)

source: the Picky Palate