Bring 3/4 c. water to a boil in a saucepan. Stir in rice. Cover, reduce heat and simmer 4 min. or until rice is tender and water is absorbed.
Remove from heat. Set aside.
Combine turkey, onion and garlic in a large skillet.
Cook over medium heat until turkey is browned and onion tender.
Remove from heat. Stir in reserved rice, oregano, thyme, bouillon granules, allspice, pepper and 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 and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.
Combine egg white and 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 and 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 4 f. for 18 to 2 min. or until golden brown. serve warm or at room temperature.
Serve with 3 t. cucumber-yogurt sauce.
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