Greek stuffed footballs

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.

Related recipes

• Greek cheese appetizers
• Greek cheese pie
• Greek cheese puffs
• Greek chopped meat stuffing
• Greek dolmades
• Greek gyro
• Greek gyros
• Greek keftethes ( meatballs)
• Greek keftethes (meatballs)
• Greek lamb gyro
• Greek spanakopita
• Greek stuffed bell peppers
• Greek stuffed tomatoes
• Greek stuffed zucchini
• Greek style pizza
• Greek style pizzas
• Greek sunday bread
• Greek-style pocket sandwich
• Greek-style pockets
• Greek-style sausage roll