Hot Mushroom Turnovers Recipe

Name: Hot Mushroom Turnovers
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 18 servings, 2 turnovers (34 g) each
Ingredients: 1/2 cup Philadelphia Cream Cheese Product; 1/2 cup plus 1 Tbsp. butter , softened, divided; 1-1/2 cups plus 2 Tbsp. flour , divided; 1/2 lb. (225 g) fresh mushroom s, finely chopped; 1 small onion , finely chopped; 1/4 tsp. dried thyme leaves; 1/4 cup sour cream; 1 egg , beaten

Ingredients

1/2 cup Philadelphia Cream Cheese Product
1/2 cup plus 1 Tbsp. butter , softened, divided
1-1/2 cups plus 2 Tbsp. flour , divided
1/2 lb. (225 g) fresh mushroom s, finely chopped
1 small onion , finely chopped
1/4 tsp. dried thyme leaves
1/4 cup sour cream
1 egg , beaten

PREP TIME 20m	COOK TIME 1h20m	TOTAL TIME 1h40m
YIELD 18 servings, 2 turnovers (34 g) each

Instructions

Beat cream cheese product and 1/2 cup butter in large bowl with mixer until blended.
Gradually beat in 1-1/2 cups flour; shape into ball.
Wrap in plastic wrap. Refrigerate 1 hour.
Meanwhile, melt remaining butter in skillet on medium-high heat.
Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off.
Add thyme and remaining flour; mix well.
Stir in sour cream.
Heat oven to 400ºF.
Roll out dough on lightly floured surface to 1/8-inch thickness.
Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
Spoon 1 tsp. mushroom mixture onto centre of each round; brush edge with egg.
Fold in half; seal edges with fork.
Place on baking sheets sprayed with cooking spray.
Cut small slits in tops to allow steam to escape; brush with remaining egg.
Bake 18 to 20 min. or until golden brown.