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

In large bowl mix at medium speed, beat cream cheese, flour and butter until smooth. Shape into ball, wrap, refrigerate 1 hour.

In 10" skillet over medium heat, cook mushrooms and onion in butter, 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" thick. With floured 2 3/4" 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 on ungreased cookie sheet, brush with remaining egg. Bake 12 to 14 minutes until golden. Makes about 3 1/2 dozen. 65 calories per turnover.