Recipe - Greek Stuffed Footballs

Three fourths cup Water
One fourth cup Uncooked Brown Rice
One half pound Ground Turkey
One half cup Minced Onion
2 cl Garlic Minced
One half teaspoon Oregano, One half t. Thyme
One half teaspoon Chicken Bouillon Granules
One fourth teaspoon Allspice, One fourth t. Pepper
2 Egg Whites
1 (1 Lb.) Loaf Frozen White
Bread Dough
1 teaspoon Water
1 One half teaspoon Sesame Seeds

Bring Three fourths 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 One half 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. CucumberYogurt Sauce.