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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Mushroom Turnovers Recipe

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This recipe for Mushroom Turnovers is from From Our Mountains: Our People, Our Food, and Our Stories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8-oz. package cream cheese, softened
All-purpose flour
Butter or margarine, softened
1/2 lb. mushrooms, minced
1 large onion, minced
1/4 c. sour cream
1 tsp. salt
1/4 tsp. thyme leaves
1 egg, beaten
Directions:
Directions:
About 2 hours before serving: In a large bowl with mixer at medium speed, beat cream cheese, 1 1/2 c. flour and 1/2 c. butter or margarine until smooth. Shape into a ball; wrap. Refrigerate 1 hour.

Meanwhile in a 10" skillet over medium heat in 3 Tbsp. hot butter or margarine, cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme and 2 Tbsp. flour; set aside.

On floured surface with floured rolling pin, roll half of the dough 1/8" thick. With floured 2 3/4" round cookie cutter, cut out as many circles as possible. Repeat.

Preheat oven to 450º. Onto one half of each dough circle, place a teaspoon of mushroom mixture. Brush edges of circles with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick topes. Place turnovers on ungreased cookie sheet; brush with remaining egg. Bake 12 to 14 minutes, until golden.

Makes about 3 1/2 dozen, with about 65 calories per turnover.
Number Of Servings:
Number Of Servings:
3 1/2 doz.
Personal Notes:
Personal Notes:
I was looking for a different appetizer. So, I turned to my trusty old high school band cookbook. These take a little extra time to make, but they really taste worth the effort.

 

 

 

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