Greek stuffed footballs

Yield: 6 servings

Measure Ingredient
¾ cup Water
¼ cup Uncooked Brown Rice
½ pounds Ground Turkey
½ cup Minced Onion
2 cloves Garlic Minced
½ teaspoon Oregano, 1/2 t. Thyme
½ teaspoon Chicken Bouillon Granules
¼ teaspoon Allspice, 1/4 t. Pepper
2 \N Egg Whites
1 \N (1 Lb.) Loaf Frozen White
\N \N Bread Dough
1 teaspoon Water
1½ teaspoon Sesame Seeds

Bring ¾ 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 ½ 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.

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