MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Stuffed Footballs
 Categories: Poultry, Rice, Breads
      Yield: 6 Servings
 
    3/4 c  Water
    1/4 c  Brown rice; uncooked
    1/2 lb Ground turkey
    1/2 c  Onion; minced
      2 cl Garlic; minced
    1/2 ts Oregano
    1/2 ts Thyme
    1/2 ts Chicken bouillon granules
    1/4 ts Allspice
    1/4 ts Pepper
      2    Egg whites
      1 lb Frozen 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 minutes 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°F) free from drafts, 1 hour OR until
  doubled in bulk.
  
  Combine egg white & 1 ts water, blending well.
  
  Divide dough into 6 equal portions. Roll each portion to a 7 inch
  circle.  Place 1/2 cup 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 sown on a baking sheet coated with cooking spray.
  Brush tops with egg white mixture; sprinkle with sesame seeds. Bake
  at 400°F/205°C for 18 to 20 minutes OR until golden brown.
  
  Serve Warm or room temperature.
  
  Serve with 3 tb Cucumber-Yoghurt sauce.
  
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