| 1 | Bring ?c. water to a boil in a saucepan. |
| 2 | Stir in rice. |
| 3 | Cover, reduce heat & simmer 40 min. or until rice is tender & water is absorbed. |
| 4 | Remove from heat. |
| 5 | Set aside. |
| 6 | Combine turkey, onion & garlic in a large skillet. |
| 7 | Cook over medium heat until turkey is browned & onion tender. |
| 8 | Remove from heat. |
| 9 | Stir in reserved rice, oregano, thyme, bouillon granules, allspice, pepper & 1 egg white, blending well. |
| 10 | Thaw bread dough according to directions. |
| 11 | Place in a large bowl coated with cooking spray, turning once to coat top. |
| 12 | Cover & let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk. |
| 13 | Combine egg white & 1 t. water, blending well. |
| 14 | Divide dough into 6 equal portions. |
| 15 | Roll each portion to a 7 inch circle. |
| 16 | Place ?c. turkey mixture in center of each circle. |
| 17 | Brush edges of dough with egg white mixture, fold in half & seal edges. |
| 18 | Gently shape into an oblong ball. |
| 19 | Place seam side down on a baking sheet coated with cooking spray. |
| 20 | Brush tops with egg white mixture; sprinkle with sesame seeds. |
| 21 | Bake at 400°F. for 18 to 20 min. or until golden brown. |
| 22 | Serve warm or at room temperature. |
| 23 | Serve with 3 t. cucumber-yogurt sauce |
