Basil & Mushroom Turnovers
July 30, 2017
- 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
About two hours before serving, process cream cheese, flour and ½ cup of butter in a food processor till smooth.
Shape into a ball, wrap and refrigerate for at least one hour.
In skillet over medium heat, cook mushrooms and onions in 3 tbsp butter till tender.
Add salt, basil and flour, stir together, add sour cream. Stir until thickened. Set aside.
On a floured surface with a floured rolling pin, roll half of dough 1/8-inch thick.
With floured 2 1/2-inch round cookie cutter, cut out as many circles as possible.
Repeat with other half of dough.
Preheat oven to 450°F.
Onto one-half of each dough circle, place a tsp of mushroom mixture.
Brush edges of circle with some egg; fold dough over filling.
With fork, firmly press edges together to seal; prick tops.
Place turnovers on un-greased cookie sheet; brush with remaining egg.
Bake 12 to 15 minutes till golden. Serve warm.
Tips & Variations
No special items needed.