Mushroom-Brie Pockets

Ingredients:
1 can (8 oz) Pillsbury Crescent Dinner Rolls (or store brand)
4 or 5 large-sized Shiitake mushrooms (or other mushrooms)
2 to 3 oz Brie (or other cheese -- gouda, asiago, kasseri, etc.)

Instructions:
1. Open and unroll dough on cookie sheet. Press triangles together to form 4 sealed rectangles.

2. Chop raw mushrooms into large pieces and place on two rectangles. (They will cook inside the pockets.)

3. Cut thick slices of brie (or thinner slices of harder cheese) and place on mushrooms.

4. Place remaining rectangles on top and crimp edges together. (Try as well as you can to seal it, or else cheese might leak out.)

5. Bake at 375 degrees for 12-13 minutes. Enjoy!

Note: I adapted this from a Pillsbury recipe which wrapped a whole gouda round in pieces of trimmed dough and required beaten egg ... a bit too complicated for everyday eating. (And no mushrooms!)

Recently I found a similar Pillsbury recipe that seems even less complicated, in which you roll flat several Grands Biscuits in order to save one stage of crimping. I prefer the flakiness of the Cresent dough, but I must admit the round Grands version looks prettier.