Recipe by 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. "
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freshly ground black pepper
hot pepper sauce
chopped fresh parsley
pizza crust dough
chopped black olives
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!
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.
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.
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.
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!!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 296
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