1 8-oz. pkg. cream cheese, softened
Butter or margarine, softened
1 large onion, minced
1/2 pound mushrooms, minced
1/4 cup sour cream
1 teaspoon salt
1/4 teaspoon thyme leaves
1 egg, beaten
About two hours before serving: In large bowl with mixer at medium speed, beat cream cheese, 1-1/2 cups flour and 1/2 cup butter or margarine until smooth; shape into ball; wrap, refrigerate 1 hour.
Meanwhile, in a 10-inch skillet over medium heat in 3 tablespoon hot butter or margarine, cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme and 2 tablespoon flour; set aside.
On floured surface with floured rolling pin, roll half of the dough 1/8-inch thick. With floured 2-3/4 inch round cookie cutter, cut out as many circles as possible. Repeat.
Preheat oven to 450. Onto one half of each dough circle place a teaspoon of mushroom mixture. Brush edges of circles with some 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 12-14 minutes until golden. Makes 3-1/2 dozen. About 65 calories each.