Greek Stuffed Footballs

    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, 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.