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GREEK STUFFED FOOTBALLS

Category:    Greek, Poultry
Yield:6 servings
 
    3/4 c  Water                             1/4 ts Allspice, 1/4 t. Pepper
    1/4 c  Uncooked Brown Rice                 2    Egg Whites
    1/2 lb Ground Turkey                       1    (1 Lb.) Loaf Frozen White
    1/2 c  Minced Onion                             Bread Dough
      2 cl Garlic Minced                       1 ts Water
    1/2 ts Oregano, 1/2 t. Thyme           1 1/2 ts Sesame Seeds
    1/2 ts Chicken Bouillon Granules      
 
   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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