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

Preheat oven to 400 degrees F.

In a small sauce pan sautee wild mushrooms in a little olive oil and cool. Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, 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.