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Recipe: Greek Stuffed Footballs
Similar Categories: Greek, Stuffed, Footballs
Serving Size : 6
3/4 cup water
1/4 cup uncooked brown rice
1/2 pound ground turkey
1/2 cup minced onion
2 cloves garlic minced
1/2 teaspoon oregano -- 1/2 t. thyme
1/2 teaspoon chicken bouillon granules
1/4 teaspoon allspice -- 1/4 t. pepper
2 egg whites
1 loaf frozen white bread dough -- (1 lb.)
1 teaspoon water
1 1/2 teaspoons sesame seeds
**cucumber-yogurt sauce**
1 large cucumber
2 cloves garlic
3 tablespoons fresh lemon juice
2 cups plain yogurt -- (fat free or low
-- fat)
1 teaspoon dill
salt and pepper to taste
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.
Cucumber and Yogurt Sauce
Crush garlic and place in bowl. Peel and grate cucumber into a
strainer to drain liquid. Add to garlic, mixing well. Blend in
yogurt, lemon juice, dill, salt and pepper and chill in
refrigerator. Also serve with raw veggies.
3/4 cup water
1/4 cup uncooked brown rice
1/2 pound ground turkey
1/2 cup minced onion
2 cloves garlic minced
1/2 teaspoon oregano -- 1/2 t. thyme
1/2 teaspoon chicken bouillon granules
1/4 teaspoon allspice -- 1/4 t. pepper
2 egg whites
1 loaf frozen white bread dough -- (1 lb.)
1 teaspoon water
1 1/2 teaspoons sesame seeds
**cucumber-yogurt sauce**
1 large cucumber
2 cloves garlic
3 tablespoons fresh lemon juice
2 cups plain yogurt -- (fat free or low
-- fat)
1 teaspoon dill
salt and pepper to taste
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.
Cucumber and Yogurt Sauce
Crush garlic and place in bowl. Peel and grate cucumber into a
strainer to drain liquid. Add to garlic, mixing well. Blend in
yogurt, lemon juice, dill, salt and pepper and chill in
refrigerator. Also serve with raw veggies.
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