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Greek Stuffed Footballs

Greek Stuffed Footballs comes together with Water, Uncooked Brown Rice, Onion, Chicken Bouillon Granules, and Allspice T Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3/4 cup
• 1/4 cup
• 1/2 cup
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Bring 3/4 C. Water To A Boil in A Saucepan.

2. 2

   Stir in Rice.

3. 3

   Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is Absorbed.

4. 4

   Remove From Heat.

5. 5

   Set Aside.

6. 6

   Combine Turkey, Onion & Garlic in A Large Skillet.

7. 7

   Cook Over Medium Heat Until Turkey Is Browned & Onion

8. 8

   Tender. Remove From Heat. Stir in Reserved Rice,

9. 9

   Thaw Bread Dough According To Directions.

10. 10

    Place in A Large Bowl Coated With Cooking Spray, Turning Once To Coat Top.

11. 11

    Cover & Let Rise in A Warm Place (85

12. 12

    Degrees) Free From Drafts, 1 Hour OR Until Doubled in Bulk. Combine Egg White & 1 t. Water, Blending Well.

13. 13

    Divide Dough Into 6 Equal Portions. Roll Each Portion

14. 14

    To A 7 Inch Circle. Place 1/2 C. Turkey Mixture in Center Of Each Circle. Brush Edges Of Dough With Egg

15. 15

    White Mixture, Fold in Half & Seal Edges. Gently Shape

16. 16

    Into An Oblong Ball. Place Seam Side Down On A Baking

17. 17

    Sheet Coated With Cooking Spray. Brush Tops With Egg

18. 18

    White Mixture; Sprinkle With Sesame Seeds. Bake At 400

19. 19

    F. For 18 To 20 Min. OR Until Golden Brown. Serve Warm

20. 20

    OR At Room Temperature.

21. 21

    Serve With 3 T. Cucumber-Yogurt Sauce.