Wisconsin Cheesy Turnovers

• 1 cup flour
• 12 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 2 eggs, slightly beaten
• 2 cups shredded medium-aged brick cheese (8 oz.)
• 2 tablespoons finely chopped onions
• 12 teaspoon ground coriander
• 18 teaspoon salt
• 1 egg white, slightly beaten
• 12 cup sesame seeds

1. In a medium bowl or in food processor, mix flour, butter and cream cheese until well-blended.
2. Shape soft dough into a flat ball.
3. Wrap in waxed paper and refrigerate about 2 hours To make filling, combine eggs, cheese, onion, coriander and salt until thoroughly blended.
4. Set aside.
5. On a lightly floured surface, roll dough to 1/8-inch thickness.
6. Dough should be elastic.
7. If dough is sticky, sprinkle with more flour.
8. Cut out 36 rounds using a 2 1/2 inch round cookie cutter.
9. Re-roll remaining dough if necessary.
10. Place 1 teaspoons.
11. of filling in center of each round.
12. Fold in half and seal edges with a fork.
13. Brush tops with egg white and dip tops in sesame seeds.
14. Arrange on lightly butter baking sheet.
15. Baked in a preheated 375F oven for 20 minutes, or until golden brown.
16. Serve warm, or at room temperature.

flour, butter, cream cheese, eggs, brick cheese, onions, ground coriander, salt, egg, sesame seeds

Taken from www.food.com/recipe/wisconsin-cheesy-turnovers-64087 (may not work)