Directions:

Heat oven to 350°F.

If using crescent rolls, unroll the dough; separate it crosswise into 2 sections. Pat the dough together and firmly press perforations together to seal, forming 2 squares.
If using a dough sheet, unroll dough and cut crosswise into two rectangles. Pat dough together to form 2 squares.

Place 1 square on an ungreased cookie sheet. Place cheese on center of dough. With a small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.

Place remaining square on top of cheese round. Press dough evenly around cheese, folding bottom edges up over top edges. Gently stretch dough evenly around cheese, pressing to seal it up completely.

Brush with beaten egg. Top with the cutouts, and brush with additional beaten egg.

Bake in preheated oven for 20 to 24 minutes or until golden brown.

Cool for 15 minutes; serve warm.