Greek Stuffed Footballs Recipe

Ingredients:

3/4 cup water
1/4 cup uncooked brown rice
1/2 lb ground turkey
1/2 cup minced onion
2 cl garlic minced
1/2 tsp oregano, 1/2 t. thyme
1/2 tsp chicken bouillon granules
1/4 tsp allspice, 1/4 t. pepper
2 egg whites
1 (1 lb.) loaf frozen white
1 bread dough
1 tsp water
1 1/2 tsp sesame seeds

Instructions:

Bring 3/4 C. Water To A Boil in A Saucepan. Stir in Rice. Cover,
Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is
Absorbed. Remove From Heat. Set Aside.
Combine Turkey, Onion & Garlic in A Large Skillet. Cook Over Medium
Heat Until Turkey Is Browned & Onion Tender. Remove From Heat. Stir
in Reserved Rice, Oregano, Thyme, Bouillon Granules, Allspice, Pepper
&
1 Egg White, Blending Well.
Thaw Bread Dough According To Directions. Place in A Large Bowl
Coated With Cooking Spray, Turning Once To Coat Top. Cover & Let Rise
in A Warm Place (85 Degrees) Free From Drafts, 1 Hour OR Until
Doubled in Bulk. Combine Egg White & 1 t. Water, Blending Well.
Divide Dough Into 6 Equal Portions. Roll Each Portion To A 7 Inch
Circle. Place 1/2 C. Turkey Mixture in Center Of Each Circle. Brush
Edges Of Dough With Egg White Mixture, Fold in Half & Seal Edges.
Gently Shape Into An Oblong Ball. Place Seam Side Down On A Baking
Sheet Coated With Cooking Spray. Brush Tops With Egg White Mixture;
Sprinkle With Sesame Seeds. Bake At 400 F. For 18 To 20 Min. OR Until
Golden Brown. Serve Warm OR At Room Temperature.
Serve With 3 T. Cucumber-Yogurt Sauce.

Servings: 6