*  Exported from  MasterCook  *

                         GREEK STUFFED FOOTBALLS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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       t            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.
 


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