Hot Mushroom Turnovers

A delicious and easy appetizer. You can make these ahead and freeze them, unbaked. Bake them frozen, for an additional few minutes.
Hot Mushroom Turnovers
Hot Mushroom Turnovers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3.5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3.5

servings

Ingredients

  • 1

    8oz pkg. cream cheese, softened

  • All-purpose flour

  • butter or margarine, softened

  • 1/2

    lb fresh mushrooms, minced

  • 1

    lg onion

  • 1/4

    cup sour cream

  • 1

    tsp salt

  • 1/4

    tsp thyme leaves

  • 1

    egg, beaten

Directions

About 2 hours before serving: In large mixing bowl at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth. Shape into a ball, wrap, refrigerate 1 hour. Cook mushrooms and onion in 3 Tbls butter till tender, add sour cream, salt, thyme, and 2 Tbls flour. Set aside. Preheat oven to 450F. On a lightly floured surface, roll half of the dough 1/8" thick. Cut with a biscuit cutter (2 3/4" or 3"). Roll the other half of the dough and do the same. Onto 1/2 of each dough circle place 1 tsp of mushroom mixture. Brush edges of circle with beaten egg; fold dough over filling. With a fork, firmly press edges together to seal; prick tops. Place turnovers onto ungreased cookie sheet; brush with remaining egg. Bake 12 - 14 minutes, until golden.

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