Dilled Mushroom Turnovers Recipe

Directions In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle. Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until vegetables are tender. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature. Preheat oven to 400degrees. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on one side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal. Place on ungreased baking sheets; brush egg over tops. Bake 12-14 minutes or until edges are golden brown. To Make Ahead: Dough can be made 2 days in advance. Freeze Option: Cover and freeze unbaked turnovers on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake turnovers as directed, increasing time by 2-3 minutes. Yield: about 5 dozen. Originally published as Dilled Mushroom Turnovers in Taste of Home December 2015, p45 Nutritional Facts 1 turnover equals 87 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 98 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Print Add to Recipe Box Email a Friend