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.

Gallery

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
4
Yield:
4 stuffed rolls
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

694 calories; protein 32.5g; carbohydrates 66.6g; fat 32.9g; cholesterol 95.4mg; sodium 2952mg. Full Nutrition
Advertisement

Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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! Read More
(29)

Most helpful critical review

Rating: 3 stars
01/08/2004
I made my own tried-and-true pizza crust so I had more than enough but I have to say that I'm relatively unimpressed. This is a recipie for a super-meat fan or a super-lamb fan -- one slice is a big gob of meat and the strong lamb flavor overpowers just about all the other ingredients. I also recommend using a very high quality feta because the cheaper stuff is a bit gritty when melted. I reduced the amount of salt (1 tsp instead of 2) as suggested by some posters here and found it needed salt. And ultimately I thought this lacked the requisite "zing" of gyros. It's definitley a recipie I will futz with but it's pretty ho-hum the way it is. My husband didn't even come close to finishing his small portion. Too rich and kind of "all one flavor." I'd say: half to 3/4 of the meat increase oregano and cumin keep salt at 2 tsp. maybe add lemon juice and/or mint to meat mixture high-quality feta increase olives and zuccinni. Read More
(10)
141 Ratings
  • 5 star values: 79
  • 4 star values: 37
  • 3 star values: 22
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
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! Read More
(29)
Rating: 4 stars
03/23/2007
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. Read More
(28)
Rating: 4 stars
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. Read More
(25)
Advertisement
Rating: 5 stars
01/08/2004
EXCELLENT!! I am very critical on Authentic Gyros when I go out and have never had a recipe to make them at home. When I was short on time and saw this recipe - WOW was I surprised! Followed the recipe almost to the letter maybe a little less cumin and a little more oregano and awesome!! Always double the garlic!! Read More
(16)
Rating: 5 stars
10/27/2003
This is great. I used Pillsbury pizza dough. I also used ground beef. Left out the olives and zucchini because of hubby. You have to use fresh ground pepper with this-NOT the stuff you find on the table-real ground peppercorns! That is what makes the flavor. Easy and great recipe. Going to add to our favorite list. Oh yeah we used ranch dressing because I was lazy about making cucumber sauce. Worked well with the flavors as well. Thanks for the recipe. Read More
(16)
Rating: 4 stars
02/27/2007
Yumm-ee. I kind of made this my own recipe because of my pickiness. I used all ground sirloin no zucchini or olives and added extra feta. I also had some egg whites in the fridge that I brushed on the gyrolls to help the garlic powder really stick. I also used the cucumber sauce from Sean's falafel salad with the gyrolls. This is a definite keeper. Read More
(15)
Advertisement
Rating: 5 stars
02/21/2003
Great!!! We have tried both lamb and pork and enjoyed them both. I do think that the lamb gives it that true Greek flavour though. Try it with homemade tzatziki sauce. Great comfort food. Read More
(15)
Rating: 5 stars
01/25/2004
We really enjoyed this! We love gyros sandwiches and this was a nice alternative. I will try a different pizza dough next time. I used Pillsbury and it was okay but I would have liked it a little crustier. Trader Joe's has a pizza dough in their refrigerator section I will try next. This had great flavor. One of my daughters asked if we could have chunks of lamb next time instead of ground so I might try that too. Tzaziki Sauce is a must! Thanks for the treat!! Read More
(11)
Rating: 3 stars
01/08/2004
I made my own tried-and-true pizza crust so I had more than enough but I have to say that I'm relatively unimpressed. This is a recipie for a super-meat fan or a super-lamb fan -- one slice is a big gob of meat and the strong lamb flavor overpowers just about all the other ingredients. I also recommend using a very high quality feta because the cheaper stuff is a bit gritty when melted. I reduced the amount of salt (1 tsp instead of 2) as suggested by some posters here and found it needed salt. And ultimately I thought this lacked the requisite "zing" of gyros. It's definitley a recipie I will futz with but it's pretty ho-hum the way it is. My husband didn't even come close to finishing his small portion. Too rich and kind of "all one flavor." I'd say: half to 3/4 of the meat increase oregano and cumin keep salt at 2 tsp. maybe add lemon juice and/or mint to meat mixture high-quality feta increase olives and zuccinni. Read More
(10)
Advertisement