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Gyroll

Gyroll

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Adam Pack

Well-seasoned lamb meat, along with feta cheese, zucchini and black olives, gets sealed into pizza dough and baked until golden. This mess-less version of a gyro sandwich substitutes pizza dough for the much harder-to-make pita bread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 694 kcal
  • 35%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 66.6g
  • 21%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 2952 mg
  • 118%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Heat oil in a large skillet over medium-high heat. Brown meat with garlic, onion, oregano, cumin, salt, pepper and hot pepper sauce. When meat is almost done, add parsley and cook until the parsley wilts. Remove mixture from heat and allow to cool.
  3. Roll pizza dough out into a rectangle (about 18 inches by 12 inches), with the long side laid out left-to-right in front of you. Spread out feta cheese, zucchini and black olives evenly over the dough, leaving 3 inches from the edges of the crust uncovered. Spread the cooled meat mixture over the top, still leaving edges of dough uncovered.
  4. Starting with the edge closest to you, roll up the whole thing until it is all rolled up. You can do this by using the uncovered edge of dough at the end as a 'strip' to stick to the roll and seal it, making sure both ends are pressed down and sealed. Sprinkle with garlic powder and bake in the preheated oven for 5 minutes. Then, reduce heat to 350 degrees F (175 degrees C) and bake for about 30 minutes, or until golden brown.
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Reviews

RogueOnion8
26
10/25/2004

This turned out great. I would recommend serving with Tzatziki sauce. In the future I am going to attempt to make four individual rolls instead of just one. The only change I made to the recipe was to use more dough than called for. I will be making this again and again and again!

KIMAR
23
10/27/2003

I omitted the salt and made it like a calzone. I was unable to find ground lamb, so I substituted ground pork. My husband and I enjoyed it.

mama2006
22
3/23/2007

I used ground turkey since I don't like lamb, but this was good. My husband loved it. However, it was kind of hard to roll the dough with all the stuff on it, and it was still doughy in the middle after cooking. So next time I'm going to make it more like a calzone--place the filling on one side of the dough and then just fold it over before I cook it.