ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mushroom Turnovers

Prep time 30 mins
Chill time 1 hr
Cook time 15 mins
Bake time 20 mins
Yield Makes 3 1/2 dozen appetizer servings

Ingredients

  • 1 1/2 (8-ounce) packages cream cheese, softened
  • 2 1/4 cups all-purpose flour
  • 3/4 cup butter, softened
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 pound mushrooms, chopped
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1/4 cup sour cream
  • 3 tablespoons sherry
  • 1 tablespoon butter, melted

How to Make It

  1. Combine first 3 ingredients. Shape dough into a ball; cover and chill 1 hour.

  2. Melt 3 tablespoons butter in a large skillet over medium heat; add onion, and sauté 12 minutes or until onion is golden. Stir in chopped mushrooms, and sauté 3 minutes. Stir in thyme, salt, and pepper. Sprinkle 2 tablespoons flour evenly over mushroom mixture. Stir in sour cream and sherry. Remove from heat, and set aside.

  3. Pat or roll chilled dough to 1/8-inch thickness on a lightly floured surface; cut with a 3-inch round cutter.

  4. Spoon 1 teaspoon mushroom mixture on half of each dough circle, fold dough over filling. Press edges together with a fork to seal. Place turnovers on an ungreased baking sheet.

  5. Bake at 400° for 15 to 20 minutes or until edges are lightly browned; brush tops evenly with melted butter.

  6. Note: To make ahead, place uncooked turnovers in a single layer on baking sheets, and freeze. Transfer frozen turnovers to large zip-top plastic freezer bags, seal and freeze up to 1 month. Place frozen turnovers on ungreased baking sheets. Bake as directed.