Reviewed: Aug. 31, 2009

My husband said this was the BEST thing I've ever made from this site (and I've made A LOT!) I replaced the olives with tomato and mushrooms. Soooo good! However, a calzone style might work better for picking it up with your hands.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2009

Delicious flavors, but not an ideal format. I essentially followed the recipe as written. Minor modifications: I reduced the salt and pepper by half (still too salty), I used Kalamata olives in a lower quantity than suggested, used 7 oz. feta as that is what was in the package, and used Vidalia onion as suggested by others. The pizza dough was fresh from my supermarket. The rolling process wasn't too tricky, but the result wasn't worth the trouble. The innermost dough wasn't well-cooked, the filling was too dry, and it was too messy to eat out of hand. The same ingredients might be better used for individual-sized calzone-style pockets, and I am definitely going to redo this recipe as a pizza, with a bit of mozzarella and some diced tomato so it won't be too dry. I made Yia Yia's tzatziki from this site, which was an excellent complement to the dish, and served it with a simple tomato salad.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Florence

Cooking Level: Expert

Living In: Yardley, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2009

Easy and tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emily

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2009

yum!! definitely serve with tzatziki... it is so worth it if you can get the ground lamb...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

zencake

Home Town: Lemmon, South Dakota, USA

Living In: Glendive, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2008

This is outstanding. I didn't have any issues with uncooked dough in the center. I used Trader Joe's ready made pizza dough and rolled it out the full 12" by 18" size. I used all lamb and instead of parsley, I added half a bag of frozen spinach (cooked and the excess water squeezed out). I also used an egg wash and sprinkled dried parsley and sumac on top for color. I served it with Trader Joe's cucumber yogurt sauce on the side and the Mediterranean Medley Salad from this site. It was excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2008

This recipe has prompted my first review. These were positively scrumptious!!! I am a very picky eater, and I absolutely loved this recipe! It's 5:30 the morning after, and I'm going to heat one up for breakfast. Can't wait! I HATE onions, but I used a Vidalia, finely chopped (minced, actually)and it gave the meat a nice flavor. I used 1/2 lamb and 1/2 ground beef, but next time it will be all lamb. Delicious! Changes: I used two Pillsbury thin crust pizza dough, extra feta cheese,cut salt to 1 tsp. and parsley to 1/2 c , omitted black olives and zucchini. These only need to bake at 350 for 20 to 25 minutes. Don't forget the Yia Yia's Tzatzizi sauce from this site. I served with Grilled Greek-Style Zucchini from this site also. A truly fantastic meal!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

melly

Cooking Level: Intermediate

Home Town: Bellevue, Nebraska, USA

Living In: Las Cruces, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2008

After putting on the toppings I didn't bother to try & roll it. Dough was kinda sticky & messy ( my fault). Tried to salvage it by ading a little mozarella on top & baked it like a pizza. F****** fantastic! Peopled raved about it. I call it the "GyroPizza." Followed the original recipe 100%. Don't roll it or make a calzone - just add mozarella on top & bake. Used this recipe for several years now & it's always a hit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CLINTTBF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2008

This was ok. I followed the recipe, minus the olives and zuchini and extra feta. There was way to much meat for the pizza dough. Next time, double the dough or cut down on the meat. Also, made two versus one big one...next time I'll make 4 small ones. I used lamb, but I didn't think it made a big difference, could have used sirlion or beef. I made tatziki sauce to go with it.. made it taste like a real gyro. Overall it was good, just needs tweaking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mango

Cooking Level: Expert

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2007

A great recipe! We used ground beaf instead and it worked out just fine. Worked pretty well with fresh Zatziki and a bold red wine.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dick Darlington

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2007

And now for something different, these things were pretty good! We used homemade dough from my breadmaker for these, and they turned out quite well. I was a little apprehensive at first upon using lamb and almost opted for ground beef...I'm glad I didn't! They ended up a little bit burnt, but that was my own fault. Tasty nonetheless.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2007

Success! One of the first times my finished product looks exactly like the picture in the All Recipes cookbook! While I for one didn't taste any great resemblance to a gyro (hello, just cause you use lamb, doesn't a gyro make!), I thought this was well seasoned and it had a gorgeous presentation. I didn't have the "mess" rolling it up that others seem to be experiencing. Maybe the difference in store brand pizza crust? My new notes in the margin of my cookbook say: "Very good recipe. A little dry, so try serving with a Tzatziki sauce. Could use a bit more cheese. Next time try making into individual rolls or calzones for an even better presentation." If this had a little bit of sauce to compliment it and the right sides, this could be one of those "Wow Him" meals that I'll pounce on my fiance one of these days! Thanks so much for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CORIEJO

Cooking Level: Intermediate

Home Town: Bozeman, Montana, USA

Living In: Kapaa, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2006

I make this frequently. I add Cavender's greek seasoning, use ground beef, and omit hot sauce. I sometimes make it calzone style, or serve with pitas. It's a great thing to bring to someone for a meal.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Anjanette S.

Cooking Level: Intermediate

Home Town: Saint Charles, Missouri, USA

Living In: Tulsa, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2006

My family doesn't like lamb, but the concept of this sandwich encouraged me to try the recipe. I substituted small pieces of chicken breast that had been pounded thin for the ground lamb. Left out the feta cheese and served with a tziki sauce. Yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MAGGIE MCGUIRE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2006

This was really good. We spent a lot of time in Germany and often ate Yufkas. this reminds me of that except Yufka's are made in tortilla like wraps. Will make this again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mommatron

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2006

This was a very nice dish, though I did make some changes as well. As said earlier it's too much filling for the dough, so I used twice as much. I didn't have lamb on hand, so used ground turkey, and it worked very well. For the onion I found Vidalia-type onions work best for flavor/sweetness. I didn't have fresh garlic on hand, so used 4tbsp of minced garlic (store-bought in garlic juice and water kind). Zucchini was out of season when I tried it and couldn't locate any in cans, so left it out and used a little more black olives instead. I'm considering trying to substitute cucumber for the zucchini to see how it works out. The 2/3 cup parsley made mine a bit overly leafy in texture, so I reduced it to 1/2 cup and it worked out. All in all is a good recipe that my wife loved as well, and we've made it several times so far.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Harlock Taliesin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2006

This was super tasty! I really loved all of the flavors this combined. I made and used my own pizza dough, and it just came out delicious. It's so easy and so worth it to make, I'm sure I'll be making this one again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FRAMBUESA

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2006

this was a great recipe...it also freezes well but i did make one change after reading other reviews..i made it calzone style....yummy this is a family favorite...thank you for this recipe

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mommyfisc3

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2005

This recipe is fantastic!!! I make it at least once a week and my family love it. Everyone looks forward to gyroll night! The only variations I make are that I make sure to drain the cooked meat mixture on some paper towels before I wrap it in the dough and I don't use the olives or the zucchini because I don't like olives and I usually forget to buy zucchini when I'm at the supermarket. I would recommend it to anyone!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BACHELORETTE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2005

This was very good but I altered it a bit to fit my ingredients on hand. I don't eat lamb so I used chip steaks and chopped them up in the pan really good, they worked great! I also ran out of Feta so I used good ol' American cheese. Again, great. This would probably be good with all sorts of veggies too. I agree with other reviewers who said there was too much filling for the dough. Next time I will use two pizza crusts. The idea and the taste are great and it is fairly easay to make!

Was this review helpful? [ YES ]
1 user found this review helpful