Wild Mushroom Turnovers with Romano Cheese
1 sheet frozen puff pastry, thawed according to package directions
2 cups reserved cooked wild mushrooms
4 tablespoons grated Romano Cheese
Preheat oven to 400 degrees F.
Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square.
Using a pizza cutter cut pastry into 12 squares.
Top each square with mushrooms (about 1 heaping teaspoon each) and 1
teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork.
Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12
minutes, until puffed up and golden brown.
Note: Can be made up to 2 days ahead of time and refrigerated and baked when needed!