Mushroom n Cheese Puffs

1 frozen Pillsbury or Great Value Pizza Dough box
4 cups of mushrooms, chopped
1 cup finely julienned onions
Spices: 1/4 tsp each of mustard seeds, cumin seeds, cumin powder, coriander powder, chilli powder
Salt to taste
Shredded cheese (Mexican four cheese)
One egg beaten

Filling: First lets make the filling.  Heat some oil. Add the mustard seeds and cumin seeds. Let them sputter. Now add the onions and stir till they are slightly browned.  Now add the mushrooms and give a stir. Add all the spices including salt.  Cook on medium heat till the mushrooms wilt all the way.  Let the filling cool down just a little bit. 

Cover: Preheat the oven to 400 degrees F.  Thaw the pizza dough.  Roll it out and run a rolling pin over to make it a little thinner. Keep the original shape intact, however, w hich will be a rectangle.  Cut the rectangle into half (now you will have two sheets).  Fill each sheet with the filling and add cheese.  Now fold it like a hot pocket or a karanji (Indian desert) or a samosa - whatever floats your boat.   

Get an ovensafe baking pan.  Line it up with foil.  Spray baking oil or brush regular oil on the pan and brush some on the puffs.  Slide the puffs onto the pan (oil side down first).  Once on the pan, brush the top side of the puffs with the egg wash (this will give the pastry a nice golden color, skip if you are not a egg eater!) 
Bake for 10 minutes. Flip the side (brushing some oil if necessary).  Bake for another 10 minutes.  Let the color of the pastry guide you!