Best Hot Mushroom Turnovers Recipes

HOT MUSHROOM TURNOVERS

Steps:

• Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended. Gradually beat in 1-1/2 cups flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
• Meanwhile, melt remaining butter in medium skillet on medium-high heat. Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off. Add thyme and remaining flour; mix well. Stir in sour cream. Remove from heat.
• Heat oven to 400ºF. Roll out dough on lightly floured surface to 15-inch square. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
• Spoon 1 tsp. mushroom mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.

HOT MUSHROOM TURNOVERS

Steps:

• 1. About two hours before serving: In a large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups of flour, and 1/2 cup margarine until smooth; Shape into ball, Cover and refrigerate 1 hour.
• 2. Meanwhile, in 10 inch skillet over medium heat cook mushrooms and onions in 3 tablespoons margarine until tender, stirring occasionally. Stir in sour cream, salt, thyme and 2 tablespoons flour; set aside.On floured surface with floured rolling pin, roll 1/2 of dough 1/8 inch thick.With floured 2 3/4 inch round cookie cutter,cut out as many circles as possible. Repeat. Preheat oven to 450 degrees.When mushroom mixture cool, combine with cream cheese mixture. Onto 1/2 of each dough circle, Place a teaspoon of mushroom mixture. Fold dough over feeling. With fork, firmly press edges together to seal; prick tops. Place turnovers on ungreased cookie sheets. Bake 12 to 14 minutes until golden. Makes about 3 1/2 dozen.

HOT MUSHROOM TURNOVERS

Steps:

• Using an electric mixer, mix cream cheese, 1/2 c butter and flour until a soft dough forms.
• Wrap dough in plastic wrap and chill for 1 hour.
• Saute mushrooms and onions in 3 tbsp butter until tender.
• Mix in salt, thyme, pepper and 2 tbsp flour.
• Remove from heat, stir in sour cream and then chill.
• On floured surface, roll half of dough very thinly in a large circle and cut into twenty 2 3/4" circles.
• Add scraps back into other half of dough.
• For each of the circles: place a teaspoonful of mushroom mixture then brush half of the edge with egg, and fold the other half over filling.
• Press the edges together with a fork and prick the top to let out any steam.
• Repeat with the remaining dough and ingredients.
• Preheat oven to 450 degrees F.
• Brush tops lightly with remaining beaten egg.
• Bake turnovers for 12 minutes or until golden.

NORMA'S HOT MUSHROOM TURNOVERS

Steps:

• 1. Blend first three ingredients until smooth; shape into a ball; wrap in plastic wrap and refrigerate for 1 hour.
• 2. Meanwhiole, in skillet over medium heat add 3 tablespons of butter or margarine
• 3. Add mushrooms and onions and cook until tender, stirring occasionally
• 4. Stir in sour cream, salt, thyme and 2 tablespoons of flour; stir and set aside.
• 5. Roll out on floured board half of dough 1/8 in thick
• 6. Cut with round cookie cutter; cut as many circles as possible
• 7. Place a teaspoon of mushroom mixture onto one half of each dough circle.
• 8. Brush edges with some egg
• 9. Fold over filling and press edges with fork. Roll out remaining dough and fill as above directions
• 10. Brush tops with egg
• 11. Bake at 450 degrees for 12 to 15 miniuts or until golden brown.
• 12. Place on serving plate and serve hot.