Hot Mushroom Turnovers

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1/2 cup plus 1 Tbsp. butter, softened, divided
• 1-1/2 cups plus 2 Tbsp. flour, divided
• 1/2 lb. fresh mushrooms, finely chopped
• 1 small onion, finely chopped Safeway 1 lb For $1.49 thru 02/09
• 1/4 tsp. dried thyme leaves
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 egg, beaten

1. Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended.
2. Gradually beat in 1-1/2 cups flour; shape into ball.
3. Wrap in plastic wrap.
4. Refrigerate 1 hour.
5. Meanwhile, melt remaining butter in medium skillet on medium-high heat.
6. Add mushrooms and onions; cook 5 to 7 min.
7. or until mushroom liquid is cooked off.
8. Add thyme and remaining flour; mix well.
9. Stir in sour cream.
10. Remove from heat.
11. Heat oven to 400 degrees F. Roll out dough on lightly floured surface to 15-inch square.
12. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
13. Spoon 1 tsp.
14. mushroom mixture onto center of each round; brush edge with egg.
15. Fold in half; seal edges with fork.
16. Place on baking sheets sprayed with cooking spray.
17. Cut small slits in tops to allow steam to escape; brush with remaining egg.
18. Bake 18 to 20 min.
19. or until golden brown.

philadelphia cream cheese, butter, flour, fresh mushrooms, onion, thyme, s, egg

Taken from www.kraftrecipes.com/recipes/hot-mushroom-turnovers-144316.aspx (may not work)