GREEK STUFFED FOOTBALLS

Servings: 6
Ingredients:

3/4 c  Water
1/4 c  Uncooked Brown Rice
1/2 lb Ground Turkey
1/2 c  Minced Onion
2 cl Garlic Minced
1/2 ts Oregano, 1/2 t. Thyme
1/2 ts Chicken Bouillon Granules
1/4 ts Allspice, 1/4 t. Pepper
2    Egg Whites
1    (1 Lb.) Loaf Frozen White
Bread Dough
1 ts Water
1 1/2 ts Sesame Seeds

Bring 3/4 C. Water To A Boil in A Saucepan. Stir in Rice. Cover, Reduce
Heat and Simmer 40 Min. OR Until Rice Is Tender and Water Is Absorbed. Remove
From Heat. Set Aside.
Combine Turkey, Onion and Garlic in A Large Skillet. Cook Over Medium Heat
Until Turkey Is Browned and Onion Tender. Remove From Heat. Stir in Reserved
Rice, Oregano, Thyme, Bouillon Granules, Allspice, Pepper and 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 and Let Rise in A Warm
Place (85 Degrees) Free From Drafts, 1 Hour OR Until Doubled in Bulk.
Combine Egg White and 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 and 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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