Mushroom and Bacon Mini Pocket Pies

In 12-inch skillet, cook bacon over medium heat for 4 to 6 minutes until crisp; drain on paper towels. Cook mushrooms and onion in 2 tablespoons bacon drippings over medium heat, stirring occasionally, until tender. In small bowl, combine bacon, mushrooms and onion. Set aside.

Heat oven to 400F. Spray large cookie sheet with cooking spray.

In food processor with metal blade, place flour and cheese. Cover; process using quick on-and- off motions, until well mixed.

Add butter; process until mixture looks like coarse crumbs.

Add cream cheese and egg yolks, continue to process just until blended and dough begins to form a ball.

On floured surface, knead dough 10 times.

Roll dough until 1/4-inch thick.

Cut into 16 rounds with floured 4- inch round cutter.

Spoon about 1 tablespoon bacon mixture onto each round. Fold each in half; seal edges with fork tines.

Place on cookie sheet.

Brush each pocket with beaten egg; sprinkle with sesame seeds.

Bake 15 to 20 minutes or until golden brown.