Cream Cheese Turnovers

Serves: 3
Total Calories: 746


1/2 cup butter or margarine, softened
4 ounces cream cheese softened
1 cup flour
1 onion large, finely chopped
3 tablespoons butter or margarine
1/2 pound mushrooms finely chopped
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon thyme dried, crushed
black pepper Freshly ground
1/4 cup whipped cream


In a small bowl thoroughly combine butter or margarine and cream cheese. Add flour. With a pastry blender or a fork mix until smooth. Cover and chill at least 2 hours.

Preheat oven to 450° F. On a lightly floured surface roll dough to 1/8 -inch thickness. Cut 2-inch circles.

In a large skillet over medium-high heat sauté onion in butter or margarine until lightly browned. Add mushrooms. Cook and stir over medium heat for 3 minutes.

Stir in flour, salt, thyme and pepper. Add whipping cream cook and stir until thickened (do not boil). Place 1 teaspoon filling on each round and fold dough over. Crimp edges together with a fork pierce top crust. Place on ungreased baking sheets. Bake for 10 to 15 minutes or until lightly browned. Serve warm.

Nutritional Facts:

Serves: 3
Total Calories: 746
Calories from Fat: 553

This Cream Cheese Turnovers recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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