Pizza recipes: Gyroll | Submitted By: Adam Pack

1 tablespoon olive oil1 pound ground lamb6 mischoi garlic, Onion, sliced1 crushed1 big tablespoon dried oregano2/3 teaspoon ground salt2 cumin2 teaspoons teaspoons ground black pepper1 dash preserved hot pepper sauce2/3 Cup fresh chopped parsley1 pound pizza crust dough6 ounces feta cheese1/2 ounces grated Zucchini, diced8 black olives1/2 teaspoon garlic powderPreheat oven to 450 degrees F (230 ° C). Heat oil in a large skillet over medium-high heat. Brown meat with garlic, onion, oregano, salt, pepper stuffed, and hot pepper sauce. When almost cooked meat, add parsley and cook until the parsley wilts. Remove mixture from heat and allow to cool. Reel pizza dough into a rectangle (approx. 18 x 12 inches), with the long side out from left to right in front of you. Spread the feta, Zucchini and black olives evenly over the dough, leaving 3 inches from the edge of the crust guessed. The mixture is cooled meat poured on top, leaving even the edges of dough guessed. Starting with the nearest you edge, aggregation the whole thing until we all meet up. You can do this by using the open end of dough at the end as a "film" to stick the reel and sealing, watching two edges pressed and sealed. Sprinkle with garlic powder and bake in 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. Quantity per serving Calories: 694 | 33.0 g total fat: | Cholesterol 95 mg Powered by ESHA nutrient database

Servings per prescription: 4

Amount per serving

Calories: 694

33.0 g total Fat: cholesterol: 95 mg sodium: 2952mg total Carbs: 66.6 g dietary fibres: 5.1 g protein: VIEW 32,5 g LEPTOMEREiS DIET
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