8 oz. reduced-fat cream cheese, softened
2-1/4 cups all-purpose flour
3/4 cup butter, softened
3 tbsp. butter
1 cup chopped onion
1 lb. fresh mushrooms, chopped
1/4 tsp. dried thyme
1/4 tsp. salt
1/2 tsp. pepper
2 tbsp. all-purpose flour
1/4 cup lite sour cream
3 tbsp. sherry or chicken broth
1 tbsp. butter, melted

Combine first 3 ingredients, shape dough into ball. Chill 1 hour.

Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, sauté until onion is golden. Stir in mushrooms, sauté 3 minutes. Stir in thyme, salt, and pepper. Sprinkle 2 tablespoons flour evenly over mushroom mixture. Stir in sour cream and sherry or broth. Remove from heat, set aside.

Pat or roll chilled dough to 1/8-inch thickness on a lightly floured surface. Cut with a 3" round cutter.

Spoon 1 teaspoon mushroom mixture on half of each dough circle, Fold dough over filling, press edges together with fork to seal. Place on ungreased baking sheet.

Bake at 400°F for 15-20 minutes or until edges are lightly browned, brush tops with melted butter.

Great holiday appetizer.

Submitted by: Sherry Monfils