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

In large bowl with mixer, beat cream cheese, 1 1/2 cups flour, and 1/2 cup butter until smooth. Shape into ball; wrap. Refrigerate for 1 hour. Meanwhile, in skillet over medium heat, in 3 tablespoons butter, cook mushrooms and onion until tender, stirring often. Stir in sour cream, salt, thyme, and 2 tablespoons flour. Set aside. On floured surface, roll half of dough 1/8 inch thick. With 2 3/4 inch cookie cutter, cut out as many circles as possible. Repeat. Onto one half of each dough circle, place a teaspoon of mushroom mixture. Brush edges of circle with some egg, fold dough over filling with fork, firmly press edges together to seal. Prick tops. Place turnover on 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.