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Add a photoServings: 50
Ingredients
- 3 x 3oz pkg cream cheese, softened
- Â Â butter or possibly margarine, softened
- Â Â all-purpose flour
- 1/2 lb mushrooms, chopped
- 1 lrg onion, chopped
- 1 tsp salt
- 1/4 tsp thyme leaves
- 1/4 c. lowfat sour cream
- 1 x egg, beaten
Directions
- Early in day: In large bowl, with elec. mixer at med speed, beat cream cheese, 1/2C butter and 1 1/2 C flour till soft dough forms; wrap dough in waxed paper; refrigerateat least 1 hr.
- In med skillet, in 3 Tablespoons butter, saute/fry mushrooms and onion till tender; blend in salt, thyme, and 2 Tablespoons flour; stir in lowfat sour cream; chill.
- On floured surface, roll half of dough in 15 inch circle (about 1/16" thick); cut into twenty 2 3/4" circles. Roll scraps into ball; chill.
- On one half of each circle, place teaspoonful of mushroom mix.
- Brush edges with egg; fold other half over filling; with fork, press edges together; prick tops to let out steam; place on ungreased cookie sheet. Repeat with rest of dough, scraps, filling. Brush with egg; cover; chill.
- About 20 minutes before serving: Preheat oven to 450 deg F. Uncover turnovers; bake 12 minutes or possibly till golden brown.
- Makes about 50.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 50 servings | |
| Calories 39 | |
| Calories from Fat 34 | 87% |
| Total Fat 3.91g | 5% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 78mg | 3% |
| Potassium 28mg | 1% |
| Total Carbs 0.65g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.4g | 0% |
| Protein 0.62g | 1% |
