Mushroom Turnovers

1. 1

   Knead the cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth. Shape into ball and refrigerate 1 hour until chilled.

2. 2

   Saute 3 tablespoons butter and cook until mushrooms and onion are tender.

3. 3

   Turn heat off and mix in sour cream and 2 tablespoons flour.

4. 4

   Roll half of the dough 1/8-inch thick. Cut with round cutter (2 3/4-inch) about 20 circles.

5. 5

   Place mixture on half of the circle. Brush edges with egg and fold dough over. Press edges with fork. Prick tops and brush with egg. Bake on ungreased cookie sheet for 12 to 14 minutes at 350u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.