DOUGH:

9 oz. cream cheese (3 - 3 oz. pkgs.)
1/2 c. butter
1 1/2 c. flour

FILLING:

3 tbsp. butter
1/2 lb. mushrooms, chopped
1 lg. onion, chopped
1/4 tsp. thyme
Dash salt and pepper
2 tbsp. flour
1/4 c. half and half

Mash dough ingredients together with pastry wire; form into ball and chill 1 hour. Simmer first 3 filling ingredients in skillet until onions are limp. Add thyme, salt and pepper to taste. Sprinkle with flour and add half and half and simmer until thickened. Set aside to cool.

Remove dough from refrigerator, roll out until 1/8 inch thick and cut into 2 1/2 inch rounds. Fill each round with 1 teaspoon filling, fold over into half-moon shape and crimp edges with a fork. Bake at 450 degrees on ungreased cookie sheets until golden brown about 15 minutes. Serve warm. May be frozen and reheated for entertaining.