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Hot Mushroom Turnovers

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/2 cup plus 1 Tbsp. butter, softened, divided
1-1/2 cups plus 2 Tbsp. flour, divided
1/2 lb. fresh mushrooms, finely chopped
1 small onion, finely chopped Safeway 1 lb For $1.49 thru 02/09
1/4 tsp. dried thyme leaves
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 egg, beaten


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. Meanwhile, melt remaining butter in medium 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. Remove from heat. Heat oven to 400 degrees F. 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. Spoon 1 tsp. mushroom mixture onto center 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.

Source: www.kraftrecipes.com