Hot Mushroom Turnovers

1. 1

   In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth.

2. 2

   Shape into ball; wrap and refrigerate 1 hour.

3. 3

   Meanwhile, in 10-inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion until tender, stirring occasionally.

4. 4

   Stir in sour cream, salt, thyme and 2 tablespoons flour; set aside.

5. 5

   On floured surface with floured rolling pin, roll half of dough 1/8 inch thick.

6. 6

   With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible.

7. 7

   Repeat.

8. 8

   Preheat oven to 450u00b0.

9. 9

   Onto one half of each dough circle place a teaspoon of mushroom mixture.

10. 10

    Brush edges of circles with some egg; fold dough over filling.

11. 11

    With fork, firmly press edges together to seal; prick tops.

12. 12

    Place turnovers on ungreased cookie sheet; brush with remaining egg.

13. 13

    Bake 12 to 14 minutes until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.