Mushroom Crescents

Ingredients

Pastry:

3 packages (3 oz. each) cream cheese

1/2 cup butter or margarine

1 1/2 cups unsifted all-purpose flour

Filling:

2 T. butter or margarine

1 medium onion, chopped

1/2 lb. mushrooms, chopped

1 package (3 oz.) cream cheese

1/2 tsp. salt

1/4 tsp. thyme

1/8 tsp. freshly ground pepper

1 egg beaten with 1 teaspoon water for glaze.

Directions

• Pastry: Soften cream cheese and butter at room temperature. With wooden spoon, stir flour, cream cheese and butter until well combined and smooth. Wrap and chill for at least 30 minutes.

• Filling: In a skillet, melt but- ter. Add onion and sauté until lightly browned. Add mush- rooms and cook over medium high heat for about 3 minutes. Lover heat and add cream cheese, a bit at a time, stirring until it has melted. Stir in salt, thyme and pepper, Cool.

Crescents: Preheat oven to 450°. Remove 1/2 the dough from the refrigerator. On a lightly floured board roll it to 1/8 inch thickness. Cut into circles with a 2 1/2 inch round cookie cutter. Place 1/2 tea- spoon mushroom filling on each circle. Fold in half and press the edges together with tines of fork. Make a small slit in the top of each crescent to let steam escape. Repeat with remaining dough and scraps. Brush crescents with egg glaze. Bake on ungreased baking sheet 15 minutes.

Notes

(These may be prepared in ad- vance. Cool, place in freezer up to 1 month. If frozen warm in a 300 degree oven for 20 min- utes.) Makes 50 to 60 crescents. About 55 calories each.