Hot Mushroom Turnovers

1. 1

   Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended.

2. 2

   Gradually beat in 1-1/2 cups flour; shape into ball.

3. 3

   Wrap in plastic wrap.

4. 4

   Refrigerate 1 hour.

5. 5

   Meanwhile, melt remaining butter in medium skillet on medium-high heat.

6. 6

   Add mushrooms and onions; cook 5 to 7 min.

7. 7

   or until mushroom liquid is cooked off.

8. 8

   Add thyme and remaining flour; mix well.

9. 9

   Stir in sour cream.

10. 10

    Remove from heat.

11. 11

    Heat oven to 400 degrees F. Roll out dough on lightly floured surface to 15-inch square.

12. 12

    Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.

13. 13

    Spoon 1 tsp.

14. 14

    mushroom mixture onto center of each round; brush edge with egg.

15. 15

    Fold in half; seal edges with fork.

16. 16

    Place on baking sheets sprayed with cooking spray.

17. 17

    Cut small slits in tops to allow steam to escape; brush with remaining egg.

18. 18

    Bake 18 to 20 min.

19. 19

    or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.