Rachel Stromboli a la parrilla

Directions

1. We have not outlined specific measurements for this recipe, as the size and quantity of the Rachel Stromboli may vary.

2. Heat your grill to a medium temperature of around 350°F and bank your coals to one side to utilize cooking over indirect heat.

3. Lay flat the dough from one can of croissant dough (it's better to buy the dough as a full "sheet" if available, rather than the perforated varieties) and cut into quarters. Round the edges of the dough or roll into 8-10" circles.

4. In the middle of the dough, layer Swiss cheese, then turkey, then sauerkraut, and top with Thousand Island dressing. Wrap one end of the dough on top of the ingredients, then fold the opposite side of the dough on top of that.

5. Brush a light coating of olive oil over the dough to prevent it from sticking to the grates, place the Stromboli on the grill (away from the coals) and replace the cover.

6. Cook for approximately 10 minutes, and then turn at a 45-degree angle with a flat metal spatula. Continue cooking for another 5 minutes, then turn over. The dough should begin to "bake by this point and show signs of browning (if the dough is still somewhat raw, wait to turn over until it has firmed up and begins to turn brown).

7. Repeat the cooking process for another 5 minutes, turn at a 45-degree angle, then finish cooking an additional 5 minutes or until the dough appears baked, golden and flaky.

8. Remove from grill, wait 5 minutes and serve with additional Thousand Island dressing for dipping.