Serves: 5
Total Calories: 561
In 10-inch skillet over medium heat in 3 tablespoons hot butter or margarine, cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme, and flour; set aside.
Dough:
In large bowl with mixer at medium speed, beat cream cheese, flour, and butter or margarine until smooth; shape into ball. Wrap and refrigerate for 1 hour.
On floured surface with floured rolling pin, roll 1/2 of dough 1/8 inch thick. With floured 2 1/2-inch round cookie cutter, cut out as many circles as possible. Repeat.
Preheat oven to 450°. Onto 1/2 of each Dough circle, place a teaspoon of mushroom mixture. Brush edges of circle with egg; fold Dough over Filling. With fork, firmly press edges together to seal. Prick top. Place turnovers on ungreased cookie sheet; brush with remaining egg. Bake for 12 -14 minutes until golden.
This Hot Mushroom Turnovers recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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