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Instructions |
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1.
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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.
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2.
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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.
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3.
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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 ts 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.
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4.
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Serve with 3 tb cucumber-yogurt sauce.
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