Hot Mushroom Turnovers

Ingredients

• 0.5 cup butter divided softened
• 0.5 cup philadelphia cream cheese spread ()
• 0.3 cup knudsen cream sour
• 1  eggs beaten
• 1.5 cups flour divided
• 0.5 lb mushrooms fresh finely chopped
• 1 small onion finely chopped
• 0.3 tsp thyme leaves dried

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• plastic wrap
• cookie cutter

Directions

1. Beat cream cheese spread 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.
2. Meanwhile, melt remaining butter in medium skillet on medium-high heat.
3. Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off.
4. Add thyme and remaining flour; mix well. Stir in sour cream.
5. Remove from heat.
6. Heat oven to 400F.
7. Roll out dough on lightly floured surface to 15-inch square. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
8. Spoon 1 tsp. mushroom mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork.
9. Place on baking sheets sprayed with cooking spray.
10. Cut small slits in tops to allow steam to escape; brush with remaining egg.
11. Bake 18 to 20 min. or until golden brown.