Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1 1/2 cups flour
• 2 tablespoons flour
• 1/2 cup butter, softened
• 3 tablespoons butter, softened
• 2 cups fresh mushrooms, minced
• 1 onion, minced
• 1 ounce DI LUSSO® Deli Meats and Cheese, proscuitto, finely chopped
• 1/4 cup sour cream
• 1 teaspoon salt
• 1/4 teaspoon dried thyme leaves
• 1 egg, beaten

Directions

1. In large mixing bowl, beat cream cheese, 1½ cups flour and 1/2 cup butter until smooth. Shape into ball. Wrap in plastic film. Refrigerate 1 hour.
2. Heat oven to 400°F.
3. In large skillet over medium heat, sauté mushrooms and onion in 3 tablespoons butter until tender.
4. Stir in prosciutto, sour cream, salt, thyme, and 2 tablespoons flour; set aside.
5. On floured surface, roll half of dough to 1/8-inch thickness. Using a 3-inch cookie cutter, cut dough into 12 circles. Repeat with remaining dough.
6. Place 1 teaspoon mushroom mixture on half of each dough circle. Brush edges with beaten egg. Fold dough in half; seal edges with fork. Prick tops.
7. Place turnovers on baking sheet. Brush with remaining beaten egg.
8. Bake 12 to 14 minutes or until golden brown.