Lunch: Dilled Mushroom Turnovers Recipe

Ingredients

1 cup butter, softened
2 packages (8 ounces each) cream cheese, softened
3 cups all-purpose flour

Instructions

In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle.
Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until vegetables are tender. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature.
Preheat oven to 400 °. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on one side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal.
Place on ungreased baking sheets; brush egg over tops. Bake 12-14 minutes or until edges are golden brown. To Make Ahead: Dough can be made 2 days in advance. Freeze Option: Cover and freeze unbaked turnovers on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake turnovers as directed, increasing time by 2-3 minutes.

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