Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended. Gradually beat in 1-1/2 cups flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
Meanwhile, melt remaining butter in medium skillet on medium-high heat. Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off. Add thyme and remaining flour; mix well. Stir in sour cream. Remove from heat.
Heat oven to 400ºF. Roll out dough on lightly floured surface to 15-inch square. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
Spoon 1 tsp. mushroom mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
Bake 18 to 20 min. or until golden brown.
These warm mushroom appetizers are sure to be a hit when you share them with friends and family at your next gathering.
This is a great make-ahead recipe. Assemble turnovers as directed; place on parchment-covered baking sheet. Brush with egg. Freeze, uncovered, until firm, then transfer to freezerweight resealable plastic bag or freezer container; freeze up to 3 months. When ready to serve, place desired number of turnovers on baking sheets sprayed with cooking spray. Let stand at room temperature 1 hour, then bake as directed.
For best results, let the refrigerated dough stand at room temperature 5 to 10 min. to soften slightly before rolling out.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 2 turnovers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.