Nutrition & Foodservice Edge Magazine - November/December 2023 - 42

A BAKER'S DOZEN TIPS TO BAKE
BETTER
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TURKEY GYRO BITES WITH TZATZIKI SAUCE
Makes 64 servings
INSTRUCTIONS
Prep
* Thaw and cover biscuit dough on
parchment-lined sheet pan for at
least 3 hours under refrigeration.
INGREDIENTS
Gyro Wrap
* 32 ea. wholegrain frozen biscuit
dough
Turkey Filling
* 8 cups ground turkey
* 1/3 cup paprika
* 1/3 cup Herbs de Provence,
chopped
* 1 Tbsp. Kosher salt
* 1 Tbsp. black pepper
Tzatziki Sauce
* 2 cups plain, nonfat yogurt
* 2 cups cucumbers, seeded, strips
* 1 cup red onion slices, thin, halved
* 2 Tbsp. garlic, fresh, minced
* 2 Tbsp. lemon juice
* 1/4 cup dill, fresh, chopped
* 1 Tbsp. Kosher salt
* 1 tsp black pepper
Toppings
* 1/3 cup olive oil
* 1/3 cup Herbs de Provence,
chopped
* 1-1/4 cups tomatoes, fresh, diced
* 3-1/4 cups iceberg lettuce, shredded
Filling
* Combine all ingredients in
large skillet, incorporating dry
ingredients evenly.
* Cook over medium heat, stirring
occasionally until meat is browned.
Tzatziki Sauce
* Stir together all ingredients in
large mixing bowl with whisk until
combined.
* Serve immediately or refrigerate
until needed.
Gyro
* Cut each biscuit in half; then roll
each half biscuit on flour-dusted
bench to 1/8 thickness round using
a flour dusted rolling pin.
* Place each half biscuit 1 inch apart
on parchment-lined baking sheet.
* Brush each half round with approx.
1/4 tsp olive oil, and sprinkle with
approx. 1/4 tsp Herbs de Provence.
* Bake as directed below.
> Convection oven: 375˚F for
4-6 min.
> Standard oven: 425˚F for
8-10 min.
5) Turn to workhorse
ingredients.
Biscuit dough and a general muffin
mix can go a long way toward crafting
a delicious baking program. You can
use these simple but effective products
for a full month of baked goods,
customizing them by adding stir-ins,
fillings, or different shapes.
6) Quality doesn't have to cost
an arm and a leg.
" Quality doesn't always mean expensive
or imported, " Kehr said. " It means you
need something versatile that performs
consistently each time you use it.
For some operations, that's choosing
the right flour when making scratch
items. For others, they need to know
something is always baked properly, no
matter which cook puts it in the oven. "
7) Ready, set, calibrate.
When products are baked at the
proper oven temperature, you enjoy
consistent coloration and texture
without drying out the product or the
risk of underbaking. This simple step
reinforces the quality and consistency
of production.
8) Weigh in.
ASSEMBLY
1. Place warm gyro bread on bottom of serving plate and spoon 1 oz of
turkey filling along center of gyro.
2. Sprinkle evenly across meat, 0.13 oz each of tomato and lettuce.
3. Drizzle 0.5 oz Tzatziki Sauce evenly over fillings; cut in half and fold gyro
together.
4. Place 2 picks on each end of the gyro and serve immediately.
Weight is the most accurate
measurement when using mixes
or scaling recipes, especially when
numbers begin to wear off older
measuring containers and units.
Remember to zero out the weight of
the container before you add water or
anything else to it. Weighing is also the
fastest way to measure.
9) Pan in on your cookware.
If you can only have a couple pans, look
to hotel or sheet pans as they are a great
multi-purpose option for baking. You
can bake as indicated, then cut biscuits
42 NUTRITION & F OOD SER VICE EDGE | NOVEMBER-DECEMBER 2023
Nutrition & Foodservice Edge Magazine - November/December 2023

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - November/December 2023
