40-42 turnovers
Product used in this recipe:
INGREDIENTS:
DOUGH:
8-oz. pkg
| Cream cheese, softened |
| 1 1/2 cups | All-purpose flour |
| 1/2 cup | Butter or margarine |
FILLING:
| 4-6 links | Sausages by Amylu Sun Dried Tomato & Basil Chicken Sausage, diced small |
| 3 Tbsp. | Butter or margarine |
| 1/2 lb. | Mushrooms, minced |
| 1 large | Onion, minced |
| 1/4 cup | Salt |
| 1/4 tsp. | Thyme leaves |
2 Tbsp.
| All-purpose flour |
1
| Egg, beaten |
| | 2 1/2" Round cookie cutter |
DIRECTIONS:
About 2 hours before serving:
- In large bowl with mixer at medium speed, beat cream cheese, flour and butter/margarine until smooth; shape into ball; wrap and refrigerate 1 hour.
- In 10" inch skillet, melt butter/margarine; cook minced onions and mushrooms until tender, stirring occasionally.
- Add diced chicken sausage to skillet, heating thoroughly; remember sausages are already fully-cooked.
- Remove from heat; stir in sour cream, salt, thyme and flour; set aside.
- On floured surface with floured rolling pin, roll half of dough 1/8" thick. With floured cookie cutter, cut out as many circles as possible; repeat with rest of dough.
- Preheat oven to 450°F.
- Onto one half of each dough circle, place a teaspoon of mushroom mixture.
- Brush edges of circles with a little of the beaten egg; fold dough over filling.
- With fork, firmly press edges together to seal; prick tops.
- Place turnovers on ungreased cooked sheet; brush tops with remaining egg.
- Bake 12-14 minutes until golden.
