Gyroll Recipe -
Gyroll Recipe
  • READY IN 1 hr


Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 stuffed rolls Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Oct 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!

Most Helpful Critical Review
Jan 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.

Oct 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.

Mar 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.

Jan 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!!

Oct 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.

Feb 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.

Feb 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.


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  • Calories
  • 694 kcal
  • 35%
  • Carbohydrates
  • 66.6 g
  • 21%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 32.9 g
  • 51%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 2952 mg
  • 118%

* Percent Daily Values are based on a 2,000 calorie diet.

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