Not bad! While I'd prefer to eat this stuffed in a pita, the concept of making a "gyroll" was fun nonetheless. My hubs snuck a couple bites of the seasoned meat and commented that it was the best part. I agree. The perfectly seasoned lamb is reminiscent of authentic gyro meat. The feta was a nice addition too, but the zucchini seemed out of place to me (I omitted the olives because neither my hubs or I like them). Other than my one substitution and mistakenly rolling this like a jellyroll (literally), I have no "real" complaints. I have no idea why I rolled this like a jellyroll (I CLEARLY misread Adam's instructions...) or how I was even able to do it. :) Next time, I'll be sure to follow Adam's instructions correctly haha! Having said this, I do have two suggestions for improvement aside from correcting my obvious mistake. First, I would not sprinkle my roll with garlic powder without adding it to some melted butter first. Second, I'd substitute refrigerated Italian or French bread dough for pizza dough (I used Pillsbury brand pizza dough and although suitable, I feel it wasn't crusty enough) and bake NO LONGER THAN 20 minutes. My roll was perfectly done in 20 minutes - follow the suggested timeframe printed on your tube of dough and bake no longer than that. NOTE: It is IMPERATIVE that you drain your meat VERY well. If you don't, your roll will be soggy. Served with tzatziki sauce (a must!) and seasoned curly fries, this was a fun meal. Thanks for sharing, Mr. Pack! :-)
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Not bad! While I'd prefer to eat this stuffed in a pita, the concept of making a "gyroll" was...