Mushroom Turnovers

Mushroom Turnovers

Mushroom Turnovers


1 (8 ounces) cream cheese soft spread
All-purpose flour
Margarine, soft
1/2 pound mushrooms, minced
1 large onion, minced
1/4 cup sour cream
1 teaspoon salt
1/4 teaspoon thyme
1 egg, beaten


In a bowl with a mixer - medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth.  Shape into balls; wrap and refrigerate 1 hour.  Meanwhile in skillet in 3 tablespoons hot butter cook mushrooms and onions.  Stir in sour cream, salt, thyme, and 2 tablespoons flour.   On a floured surface, roll dough 1/8 inch.  Cut out circles

Preheat oven 400-degrees.  Onto circles, place tablespoon of mushroom mixture, brush edges with egg, fold over filling, press edges together with a fork.  Pick tops.  Brush with remaining egg.  Bake 14 minutes. 



Makes 3 1/2 dozen.
65 calories
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