My mom's mushroom turnovers

these are a great appetizer and the filling can be made ahead. You can even make them and instead of cooking them, freeze them for later. If you have any leftover filling it tastes great scrambled with some eggs! Sorry measurements are approximate--it all depends on your taste.

1 box white mushrooms chopped
2 Tbsp shallot, minced
dried thyme to taste
Salt and pepper to taste
2 T Olive oil or butter (whichever you prefer)
1-2 T light cream cheese
1 box Pillsbury Refrigerated pie crust

1. Saute mushrooms, onions and seasonings in olive oil unti dry.
2. Add cream cheese and stir until melted.
3. Roll out pie crust. Cut rounds from pie crust with biscuit cutter or rim of drinking glass. Put 1 tsp of filling on each and fold in and seal (crimp with fingers). They can be frozen at this point.
4. Bake at temperature on pie crust box until lightly browned.