GREEK STUFFED FOOTBALLS
Category: Greek, Poultry
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,
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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