Turkey Gyro Pockets and Tzatziki
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93% lean ground turkey
fresh chopped flat leaf parsley
freshly ground pepper
of ground nutmeg
count packages Pillsbury Crescent Rolls
plain Greek yogurt
peeled, seeded and finely diced
chopped flat leaf parsley
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Preheat oven to 500 degrees F.
In a large bowl, mix together the turkey, 2 tablespoons parsley, minced garlic, onion, thyme, salt, pepper, curry, and nutmeg. Use hands to mix completely.
Divide meat into four sections. Form each into a long rectangle about 1/4 - 1/2 inch in thickness.
Pour the olive oil into a large oven-proof skillet and heat on stove top over medium-high heat.
Place all four loaves of turkey into the skillet and brown on all sides, about 1 -2 minutes per side.
Transfer skillet to preheated oven and cook for 5 - 7 minutes or until a thermometer inserted into the middle of each reads 165 degrees F.
Reduce oven temperature to 350 degrees F.
Divide each loaf into 8 slices.
Prepare your work surface by laying a long slice of parchment paper on it.
Unroll one packet of the crescent rolls and divide each triangle into two smaller ones, so that there are 16 smaller triangles. They will not all be symmetrical, but in the end it won't matter.
Place one piece of gyro meat on each crescent triangle.
Put a few pieces of diced tomato on each gyro.
Fold the outer corners over the top, pinching them to the dough.
Bring the bottom corner up over the folds to make the final appearance of a diaper.
Place onto a baking sheet.
Bake for 13 - 15 minutes until golden.
Continue with remaining crescents, meat and tomatoes and bake.
In a medium bowl, mix together the Greek yogurt, diced cucumber, 4 tablespoons parsley and garlic.
Serve with gyro pockets.
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