Mushroom-Bacon Tassies

In a large skillet, over medium-high heat melt butter.  Add mushrooms and onion and sauté until tender, about 5 minutes.  Season with thyme, salt and peppercorns.

Sprinkle flour over mushroom mixture, stirring to combine.  Stir in sour cream, cream cheese and bacon; heat until cheeses are melted and mixed through.  Remove from heat.*

Meanwhile, roll pastry sheet into 9-by-18-inch rectangle.  Cut into 18 (3-inch) squares.  Press squares into mini-muffin tins.  Fill each with about 1 tablespoon mushroom mixture.

Bake for 10 to 13 minutes or until golden brown.  

*Test Kitchen Tip: Mushroom mixture can be made 1 day in advance.  Refrigerate in a sealed container until baking time.