Heat oven to 375°F. Line large cookie sheets with foil; spray with Crisco® Original No-Stick Cooking Spray. Microwave frozen potatoes as directed on package.
Meanwhile, in 12-inch skillet, heat olive oil and butter over medium heat. Add leeks; cook 2 minutes, stirring occasionally. Add potatoes and thyme; cook 1 to 2 minutes, coarsely mashing potatoes with fork. Remove from heat; cool mixture slightly.
Separate both cans of dough into 20 biscuits. Press each biscuit into 3 1/2-inch round. Spoon about 1 heaping tablespoon potato filling in center of each round. Fold dough over filling; press edges to seal.
Place cheese in shallow dish. Press biscuits into cheese to generously coat all sides. Place 2 inches apart on cookie sheets.
Bake 11 to 15 minutes or until golden brown. Cool 2 minutes on cookie sheets. Serve warm.