Greek Stuffed Footballs Recipe

Ingredients

Directions

1. Bring 3/4 C.
2. Water To A Boil in A Saucepan.
3. Stir in Rice.
4. Cover, Reduce Heat & Simmer 40 Min.
5. OR Until Rice Is Tender & Water Is Absorbed.
6. Remove From Heat.
7. Set Aside.
8. Combine Turkey, Onion & Garlic in A Large Skillet.
9. Cook Over Medium Heat Until Turkey Is Browned & Onion Tender.
10. Remove From Heat.
11. Stir in Reserved Rice, Oregano, Thyme, Bouillon Granules, Allspice, Pepper & 1 Egg White, Blending Well.
12. Thaw Bread Dough According To Directions.
13. Place in A Large Bowl Coated With Cooking Spray, Turning Once To Coat Top.
14. Cover & Let Rise in A Warm Place (85 Degrees) Free From Drafts, 1 Hour OR Until Doubled in Bulk.
15. Combine Egg White & 1 t.
16. Water, Blending Well.
17. Divide Dough Into 6 Equal Portions.
18. Roll Each Portion To A 7 Inch Circle.
19. Place 1/2 C.
20. Turkey Mixture in Center Of Each Circle.
21. Brush Edges Of Dough With Egg White Mixture, Fold in Half & Seal Edges.
22. Gently Shape Into An Oblong Ball.
23. Place Seam Side Down On A Baking Sheet Coated With Cooking Spray.
24. Brush Tops With Egg White Mixture; Sprinkle With Sesame Seeds.
25. Bake At 400 F.
26. For 18 To 20 Min.
27. OR Until Golden Brown.
28. Serve Warm OR At Room Temperature.
29. Serve With 3 T.
30. Cucumber-Yogurt Sauce.