Gyro roll

    1 hour 15 minutes

    Well seasoned lamb mince mixed with feta cheese, zucchini and black olives then sealed into pizza dough and baked until golden. This less mess version of a gyro sandwich substitutes pizza dough for the much harder to make pita bread.

    4 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 450g lamb mince
    • 6 cloves garlic, crushed
    • 1 large brown onion, sliced
    • 1 tablespoon dried oregano
    • 2/3 teaspoon ground cumin
    • 2 teaspoons salt
    • 2 teaspoons freshly ground black pepper
    • 1 dash hot chilli sauce or tabasco sauce
    • 2/3 cup chopped fresh flat-leaf parsley
    • 450g pizza crust dough
    • 170g feta cheese, crumbled
    • 1/2 zucchini, diced
    • 225g pitted Kalamatta olives, chopped
    • 1/2 teaspoon garlic powder

    Preparation:25min  ›  Cook:40min  ›  Extra time:10min cooling  ›  Ready in:1hour15min 

    1. Preheat oven to 230 degrees C. Line a baking tray with baking paper.
    2. Heat oil in a large frying pan over medium-high heat. Cook the lamb, garlic, onion, oregano, cumin, salt, pepper and chilli sauce, stirring to break up any lumps, for 5 minutes or until lamb is browned. Add parsley and cook until the parsley wilts. Remove from heat and allow to cool.
    3. Roll the pizza dough out into a 45cm x 30cm rectangle, with the long side laid out left-to-right in front of you. Spread out the feta cheese, zucchini and black olives evenly over the dough, leaving about 6cm 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 the dough to enclose the filling. Seal the long edge and ends by pressing down the dough. Place on prepared tray. Sprinkle with garlic powder and bake in oven for 5 minutes. Then, reduce oven to 175 degrees C and bake for about 30 minutes or until golden brown.

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