Since I stuffed so much meat into 2 meat pies 
I had half the dough left — so another first attempt, this time at Imeruli Khachapuri (after doctoring the dough a bit).
I made two minis, and was a bit concerned the dough had not cooked properly along the edges on the griddle, so I put them in the oven for a few minutes to finish.
(A blend of mozzarella and feta came quite close in pull and flavor.)
I’ll make them bigger next time.
