Greek Stuffed Footballs

* 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.



- - - - - - - - - - - - - - - - - -