Hot Mushroom Turnovers

Zelda Hopkins


There is only one thing I can say about this recipe.Yummmmmmmmmmmmmmy


★★★★★ 1 vote

serves 12 or more
15 Min
15 Min


  • 8 oz
    cream cheese, room temperature
  • 1 1/2 c
    all purpose flour
  • 1/2 c
  • 1/2 lb
  • 1 large
  • 1/4 c
    sour cream
  • 1 tsp
  • 1/4 tsp
    thyme, dried
  • 3 Tbsp

How to Make Hot Mushroom Turnovers


  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.

Printable Recipe Card

About Hot Mushroom Turnovers

Course/Dish: Savory Breads
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy Healthy

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