Oct 18, 2011

Gyro Roll

This is a delicious recipe we modified from allrecipes.com.  We tried it out and decided it would become a go-to recipe in our household.  It's quite healthy as well - no butter!

1 Tbsp olive oil
1 lb ground lamb (we used ground bison because it's what we had on hand...beef would work too as a cheaper alternative)
6 cloves of garlic, crushed
1/2 large onion, chopped
1 Tbsp dried oregano
1/2 tsp ground cumin
1 tsp salt
2 tsp's ground black pepper
2/3 cup chopped fresh parsley
1 refrigerated pizza dough crust (we used Pillsbury classic pizza dough)
1 cup crumbled feta cheese
1 zucchini, diced
garlic bread sprinkle
cooking spray or olive oil
(you can also add 8 oz chopped black olives, if you like them)

1. Preheat oven to 450 degrees F. Grease large baking sheet with cooking spray.
2. Heat oil in large skillet.  Brown meat with garlic, onion, oregano, cumin, salt, and pepper.  When meat is near cooked through, add the fresh parsley and cook until wilted.  Remove mixture from stove and let cool.
3. Roll pizza dough into a rectangle (approx. 18"x12"), long side facing you.  Spread feta cheese and diced zucchini (and olives if desired) over the dough.  Leave at least 1-2" of dough uncovered around the perimeter.  Top this layer with the cooled meat mixture - remember to leave the perimeter of the dough uncovered.
4. Starting with the long edge closest to you, roll it up into a log shape.  You can drip some water along the long edge of the dough, which will help seal it and keep contents from coming out while baking.  Pinch the remaining dough on the sides and tuck under the roll.  Place on greased baking sheet with the seam facing down.
5. Spray the top of the roll with a thin coating of cooking spray (or brush on a thin coat of olive oil) and sprinkle the garlic bread sprinkle on the whole surface.
6. Bake in preheated oven (450 degrees F) for 5 minutes, then reduce the heat to 350 degrees F and bake another 30 minutes - until it's golden brown.
7. Remove from oven and let cool for a few minutes, then slice and serve.

It looks great and tastes even better.  Next time I'll have to splurge on the ground lamb, because I'm sure it would taste even better - and more authentically Greek.  Hope you enjoy it as much as we did! -Kristen


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