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Gyroll

Gyroll

This mess-less version of a gyro sandwich substitutes pizza dough for the much harder-to-make pita bread.

Ready in: 60 minutes

Serves: 4

Complexity: easy

kcal: 694

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Ingredients

1 tbsp rice bran oil
500 g ground lamb
6 cloves garlic, crushed
1 large onion, sliced
1 tbsp dried oregano
⅔ tsp ground cumin
1 tbsp SIDS SALT & PEPPER
1 tsp SIDS RINGS AROUND URANUS SAUCE
⅔ cup chopped fresh parsley
500 g pizza crust dough
170 g feta cheese
½ zucchini, diced
230 g chopped black olives
½ tsp garlic powder

Directions

Preheat oven to 230oC.
Heat oil in a large skillet over medium-high heat. Brown meat with garlic, onion, oregano, cumin, SIDS SALT & PEPPER and SIDS RINGS AROUND URANUS SAUCE. When meat is almost done, add parsley and cook until the parsley wilts. Remove mixture from heat and allow to cool.
Roll pizza dough out into a rectangle (about 45 cm), 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 8 cm 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 oven for 5 minutes. Then reduce heat to 175oC and bake for about 30 minutes, until golden brown.