Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Separate dough into 8 rectangles. Firmly press perforations to seal. Roll edges of each rectangle toward center, forming 3 1/2-inch-diameter oval with 1/2-inch rim; press rim firmly to seal. Arrange ovals in baking dish. Carefully break 1 egg in center of each oval.
Bake 25 to 30 minutes or until egg whites and yolks are firm and dough is deep golden brown.
In blender or food processor, place tomatoes, chipotle chile and adobo sauce. Cover; blend until almost smooth. Pour mixture into 1-quart saucepan. Cook over medium-high heat 4 to 5 minutes, stirring occasionally, until hot.
To serve, place 1 crescent egg on each plate. Top with tomato mixture and cilantro. Season with salt and pepper.