I found Crescent Rolls on sale - for half off!  And so I scooped a couple up knowing (and praying) that I could find some creative ideas out there and put something delicious together.  Bargains like these can be a wonderful way to get yourself out of a recipe rut!

And this is something you could enjoy all year round - either using leftover turkey you froze (please don’t throw your turkey away - get it into the freezer if you get tired of eating leftovers) - or using chicken and some store-bought dressing like Stovetop or making your own recipe.

OK - here’s what I found - a recipe for a “Chicken Fajita Crescent Braid” on www.cookingchanneltv.com

and it worked well to give me the temperature and timing I needed to pull this off. 

I knew this was a slam dunk recipe when before we were even done eating, Eric asked if he could take the leftovers for lunch!

Using my leftover turkey (No Baste, No Bother Roasted Turkey) and dressing (Jeanne’s Sausage & Apple Dressing) ... and a little bit of warmed turkey gravy (Our Favorite Turkey Gravy) ...and a roll of crescent rolls at a 50% savings ... this meal hardly cost a thing!

You’ll want to start by preheating your oven to 375 degrees.

Either directly on your baking sheet or on a piece of parchment paper, roll out the entire can of crescent rolls into a rectangle.  Pinch the perforated edges so they are sealed tightly.

I used 2 cups of leftover dressing.  I laid that down the middle of the rectangle (in about a 4 inch wide row).

Then I used about 1 1/2 cups of cooked and diced turkey.  You could use white and dark meat, whatever your family likes would be fine.  And if you don’t have turkey left - you could use chicken.

Then I drizzled just a couple of tablespoons of warmed leftover gravy on top of the dressing and turkey.

And then I topped that all off with about 1 cup of shredded Jarlsberg cheese.  I liked the tanginess - but if you don’t have this on hand, use what you like or omit - maybe use leftover mashed potatoes under the turkey to give it more bulk.

Then I cut strips into the crescent rolls.  The cuts were about an inch apart.  Only cut into the roll until you are 1/2 inch away from the filling - otherwise it will fall out when you put the braid together.

Then to make the braid, starting at one end, you carefully pull each strip until it lays on top of the filling.  In order to get the braid look - alternate sides so they overlap on top slightly.  Pinch them together to seal.

I made mine a couple hours in advance, so I wrapped it in parchment paper (which I heavily sprayed just in case it wanted to stick).

And then I put the braid in the refrigerator until I was ready to cook.

But you don’t have to do refrigerate it ... unless you want to make it ahead :)

When you’re ready to bake, place the braid on a greased baking sheet - I used my silicone baking liner.

Place the braid into the oven for 15 - 20 minutes until it’s nice and golden all over.

The recipe says to use an egg wash, I did not and it still turned out cute as can be.

When it’s done cooking - pull it out of the oven and allow it to cool for a couple of minutes before slicing and serving.

And that’s all - we loved it and I pray it gives someone an idea they’ve been looking for!

Happy Thanksgiving!