Basil & Mushroom Turnovers

42
Servings
40m
Prep Time
12m
Cook Time
52m
Ready In


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Original recipe yields 42 servings
OK

Nutritional

  • Serving Size: 1 (26.5 g)
  • Calories 69.4
  • Total Fat - 5.2 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 19.4 mg
  • Sodium - 159.5 mg
  • Total Carbohydrate - 4.6 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.5 g
  • Protein - 1.2 g
  • Calcium - 14.6 mg
  • Iron - 0.1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0 mg

Step 1

About two hours before serving, process cream cheese, flour and ½ cup of butter in a food processor till smooth.

Step 2

Shape into a ball, wrap and refrigerate for at least one hour.

Step 3

In skillet over medium heat, cook mushrooms and onions in 3 tbsp butter till tender.

Step 4

Add salt, basil and flour, stir together, add sour cream. Stir until thickened. Set aside.

Step 5

On a floured surface with a floured rolling pin, roll half of dough 1/8-inch thick.

Step 6

With floured 2 1/2-inch round cookie cutter, cut out as many circles as possible.

Step 7

Repeat with other half of dough.

Step 8

Preheat oven to 450°F.

Step 9

Onto one-half of each dough circle, place a tsp of mushroom mixture.

Step 10

Brush edges of circle with some egg; fold dough over filling.

Step 11

With fork, firmly press edges together to seal; prick tops.

Step 12

Place turnovers on un-greased cookie sheet; brush with remaining egg.

Step 13

Bake 12 to 15 minutes till golden. Serve warm.

Tips & Variations


No special items needed.

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