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1
Heat almonds in a large nonstick skillet over medium-low heat, stirring often, 4 to 6 minutes or until toasted and fragrant.
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2
Preheat oven to 375u00b0. Cut pork into 1/2-inch cubes. Toss together pork and picadillo seasoning.
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3
Saute onion and pepper in hot oil in skillet over medium-high heat 5 minutes or until tender. Add pork mixture, and saute 6 minutes or until browned. Stir in raisins and lime juice, and cook 30 seconds. Remove from heat. Stir in almonds, cilantro, sour cream, and pepper.
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4
Unroll dough on a lightly floured surface. Gently stretch dough into a 14- x 12-inch rectangle. Spoon pork mixture onto dough, leaving a 1 1/2-inch border. Lightly brush edges of dough with egg, and roll up, starting at 1 long side and ending seam side down.
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5
Carefully place dough, seam side down, on a baking sheet coated with cooking spray. Bring ends of roll together to form a ring, pinching edges together to seal. Lightly brush top and sides of dough with egg. Sprinkle with cumin seeds, if desired.
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6
Bake at 375u00b0 for 18 to 22 minutes or until golden brown. Serve warm with salsa. Garnish, if desired.
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7
Note: For testing purposes only, we used Nueva Cocina Picadillo Beef Seasoning and Pillsbury Refrigerated Crusty French Loaf.
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8
To make ahead, prepare recipe as directed through Step Cover with lightly greased plastic wrap, and chill 2 hours. Proceed with recipe as directed.
