Chicken Crescent Braid (Print Version)
# Ingredients:
→ Dough
01 -
1 (8 oz) can refrigerated crescent dough sheet or seamless crescent roll dough
→ Filling
02 -
2 cups cooked chicken breast, shredded or finely chopped
03 -
4 to 6 slices deli ham
04 -
4 to 6 slices Swiss cheese
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and lightly grease the foil to prevent sticking.
02 -
Unroll the crescent dough onto the baking sheet. Pinch perforations to form a solid rectangle with a long side facing you.
03 -
Using a sharp knife or scissors, mark the dough into three long sections: a center strip and two side strips. Cut 8 to 10 diagonal strips about 1 inch wide along each long side, leaving the center uncut.
04 -
Evenly spread shredded chicken along the center strip, leaving about 1 inch at the top and bottom edges. Layer deli ham slices over the chicken, folding as needed to fit within the center. Top with Swiss cheese slices, overlapping slightly.
05 -
Fold the top and bottom edges of the dough slightly over the filling to seal. Starting at one end, alternately fold right and left diagonal strips over the filling to create a loose braid. Tuck in loose ends to cover the filling, allowing some gaps for cheese to bubble.
06 -
Bake in the preheated oven for 18 to 22 minutes until the dough is puffed, golden brown, and cheese is melted and oozing.
07 -
Remove from oven and let rest for 5 minutes on the baking sheet to allow cheese to set. Slice into 4 to 6 pieces and serve warm.
# Notes:
01 -
For enhanced flavor, season the cooked chicken with garlic powder, Italian seasoning, or black pepper before assembling. Use reduced-fat Swiss cheese or rotisserie chicken for a lighter option. Leftovers reheat well in a toaster oven at 350°F (175°C) for 8–10 minutes.