Preheat oven to 450 degrees.

Soften cream cheese (3 packages) and butter (1/2 cup) at room temperature.

Stir flour (1.5 cups), softened cream cheese, and butter until well-combined and smooth.

Wrap the dough and chill for at least 30 minutes.

Melt remaining butter (2 tablespoons) in a skillet.

Add finely chopped onion and saute until lightly browned.

Add chopped mushrooms and cook over medium heat for about 3 minutes.

Lower the heat and add remaining cream cheese, a small bit at a time, stirring until it has melted.

Stir in salt, thyme, and pepper.

Cool the filling.

Remove half the dough from the refrigerator.

Roll the dough on a lightly floured board to 1/8 inch thickness.

Cut into circles with a 2-inch round cookie cutter.

Place 1/2 teaspoon of filling on each circle.

Fold dough over filling and press edges with the tines of a fork to seal.

Make a small slit in the top of each crescent to allow steam to escape while baking.

Repeat with remaining dough (including scraps) and filling.

Brush crescents with egg glaze (egg and water).

Bake on ungreased baking sheet for 15 minutes.

Let cool completely.

Then place in a freezer contain and freeze up to one month.

Warm in 30 degree oven for 20 minutes.