1 pkg. frozen puff pastry sheets (2 sheets)
1 egg
1 tbsp. water
2 slices bacon, diced
2 1/2 c. coarsely chopped mushrooms
2 green onion, sliced
2 cloves garlic, minced
1/2 tsp. dried thyme leaves, crushed or 1 1/2 tsp. chopped fresh thyme
1/2 c. shredded Swiss cheese
1 pkg. (3 oz.) cream cheese, softened

Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400°F. Mix egg and water. Cook bacon in skillet until crisp. Pour off all but 1 Tbsp. drippings. Add mushrooms, onions, garlic and thyme and cook until mushrooms are tender and liquid evaporates. Remove from heat. Stir in Swiss cheese and cream cheese.

Unfold pastry on lightly floured surface. Roll each sheet into a 12-inch square and cut each into 16 (3-inch) squares. Place 1 Tbsp. mushroom mixture in center of each square. Brush edges of squares with egg mixture. Fold squares to form triangles. Press edges to seal. Place 2-inches apart on baking sheet. Brush with egg mixture.

Bake 20 minutes or until golden.

Makes 32 appetizers.