You can assemble these and freeze them unbaked. When company comes, no need to defrost, just bake a little longer than the recipe says.

1 (8 oz.) pkg. cream cheese, softened
All-purpose flour
Butter, softened
1/2 lb. mushrooms, minced
1/4 c. sour cream
1 tsp. salt
1/4 tsp. dried thyme leaves
1 egg, beaten
1 lg. onion, minced

About 2 hours before serving, in a large bowl, with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth. Shape into ball. Wrap and put in refrigerator for 1 hour.

In 10 inch frying pan melt 3 tablespoons butter over medium heat. Cook mushrooms and 1 large onion (minced) until tender. Stir in sour cream, salt, thyme and 2 tablespoons flour, set aside.

On floured surface roll half of dough 1/8 inch thick. With floured 2 3/4 inch round cookie cutter cut out as many circles as possible.

Preheat oven to 450 degrees. Onto 1/2 of each dough circle, place a teaspoon of mushroom mixture. Brush edges of circle with egg, fold over dough circle like a crescent. Firmly press edges together to seal, prick tops with a fork. Place turnovers on ungreased cookie sheet, brush with more egg. Bake 12 to 14 minutes until golden. Makes about 3 1/2 dozen.