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.
