1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
1 egg
1 tablespoon water
2 slices bacon, diced
2 1/2 cups coarsely chopped mushrooms
2 green onions, sliced
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves, crushed
1/2 cup shredded Swiss cheese
1 (3 ounce) package cream cheese, softened

1. Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
2. Cook bacon in skillet until crisp. Pour off all but 1 tablespoon drippings. Add mushrooms, onions, garlic and thyme and cook until mushrooms are tender and liquid evaporates. Remove from heat. Stir in Swiss cheese and cream cheese.
3. Unfold pastry sheets on lightly floured surface. Roll each sheet into a 12-inch square. Cut each into 16 (3-inch) squares. Place 1 tablespoon mushroom mixture in center of each square. Brush edges of squares with egg mixture. Fold pastry over filling to form triangles. Press edges to seal. Place 2 inches apart on baking sheet. Brush with egg mixture.
4. Bake 20 minutes or until golden. Makes 32 appetizers.