Greek stuffed footballs
6 servings
Ingredients
| Quantity | 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 | Egg Whites | |
| 1 | (1 Lb.) Loaf Frozen White | |
| Bread Dough | ||
| 1 | teaspoon | Water |
| 1½ | teaspoon | Sesame Seeds |
Directions
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.