Title: Greek Stuffed Footballs
Categories: Greek Poultry
Yield: 6 Servings
| 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 & 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 1/2 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.