Name: Gyroll
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 tbsp olive oil; 1 lb ground lamb; 6 cloves garlic, crushed; 1 large onion, sliced; 1 tbsp dried oregano; 2/3 tsp ground cumin; 2 tsp kosher salt; 2 tsp freshly ground black pepper; 1 dash hot pepper sauce; 2/3 cup fresh parsley, chopped; 1 lb pizza crust dough; 6 oz feta cheese; 1/2 whole zucchini, diced; 8 oz black olives, chopped; 1/2 tsp garlic powder

Steps

Preheat oven to 450 degrees F (230 degrees C).
Heat olive oil in a large skillet over medium-high heat. Brown ground lamb with garlic, onion, dried oregano, ground cumin, kosher salt, freshly ground black pepper, and hot pepper sauce. When meat is almost done, add fresh parsley and cook until the parsley wilts. Remove mixture from heat and allow to cool.
Roll pizza crust 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. 35 min

Chef's notes

The meat mixture MUST be fully cooled before spreading it on the dough -- adding it warm will melt the feta and make the dough soggy and impossible to roll tightly. Brown the lamb in batches if needed; crowding the skillet steams the meat instead of browning it, which washes out the flavor before the roll even goes together. The roll is done when the crust is deep golden brown and an instant-read thermometer inserted into the center reads at least 190 degrees F (88 degrees C), ensuring the dough is fully cooked through. If your pizza dough is store-bought and cold, let it rest at room temperature for 20 to 30 minutes before rolling; cold dough tears and springs back, making it hard to hit the 18x12-inch target. The assembled, unbaked roll can be wrapped tightly and refrigerated for up to 8 hours ahead; add 5 minutes to the final bake time if going straight from cold to oven.

Source: Adam Pack ↗ · rated ★ 4.4 by 141 people there

Gyroll

Ingredients

Nutrition per serving, estimated

Cost estimated, main ingredients · US average

Steps

Chef's notes

Household verdict

From visiting cooks

Report something

Flag sent