• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Greek Stuffed Footballs

  • Recipe Submitted by on

Category: Greek, Poultry

 Ingredients List

  • 3/4 c Water
  • 1/4 c Uncooked Brown Rice
  • 1/2 lb Ground Turkey
  • 1/2 c Minced Onion
  • 2 cl Garlic Minced
  • 1/2 ts Oregano, 1/2 t. Thyme
  • 1/2 ts Chicken Bouillon Granules
  • 1/4 ts Allspice, 1/4 t. Pepper
  • 2 Egg Whites
  • 1 (1 Lb.) Loaf Frozen White
  • 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 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.

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