Crescent Rolls dough for Pizza Pockets

Geran LOVES homemade pizza pocket things (which really aren't pizza-y at all actually, but that's what we call them) and I've been trying to find a dough recipe that wasn't so thick and bread-ish. We wanted one flakier and more like a pastry. So this recipe is the one I'm most satisfied with. It's probably good to make the actual crescents from it, too, but I haven't tried yet. I'll include instructions for both:

• 2 (4 1/2 teaspoon) packages dry yeast
• 3/4 cup water (100-110 degrees F)
• 2 large eggs
• 1/4 cup shortening, cubed
• 1/3 cup butter, cubed
• 4 cups flour 
• 1/2 cup sugar, divided
• 1 teaspoon salt
• 1 tablespoon butter, melted (for the tops of crescents) 

In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy (10 minutes). 

In a separate bowl, combine remaining sugar, salt and 3 cups flour. Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture using the dough hook. Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency.

Let rise in a warm place (85 degrees F) until doubled, about 1 1/2 hours. I accidentally kinda forgot about the dough rising, and left it for like 3 hours, but it turned out just fine. It wasn't over-risen, so maybe it's good I forgot, though.....

At this point, I rolled it out and cut it into rectangles for the pizza pockets. To make crescents, continue reading:

When done rising, divide in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, approximately 1 hour.

Bake both the pizza pockets or crescents at 400 degrees for 12-15 minutes. (Brush the crescents with butter when done for extra yumminess!)