1 (8 oz.) pkg. cream cheese, softened
All-purpose flour
butter, softened
1/2 lb. mushrooms, minced
1 lg. onion, minced
1/4 c. sour cream
1 tsp. salt
1/4 tsp. thyme leaves
1 egg, beaten

About 2 hours before serving:

In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour, and 1/2 cup butter until smooth; shape into ball; wrap; refrigerate 1 hour.

Meanwhile, in 10-inch skillet over medium heat, in 3 tablespoon hot butter, cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme, and 2 tablespoons flour. Set aside.

On floured surface with floured rolling pin, roll half of 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 degrees. 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 tops.

Place turnovers onto ungreased cookie sheet; brush with remaining egg. Bake 12 to 14 minutes until golden. Makes about 3 1/2 dozen. About 65 calories per turnover.