Bring 0.75 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 18 cm Circle. Place half 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 200ºC . For 18 To 20 Min. OR Until Golden Brown. Serve Warm OR At Room Temperature. Serve With 3 T. Cucumber-Yogurt Sauce.