Here’s a delicious and impressive recipe for Chicken Cordon Bleu Crescent Braid—crispy, cheesy, and perfect for a family dinner 🍗🧀🥐
Ingredients (Serves 4–6)
- 2 cooked chicken breasts, shredded or chopped
- 6 slices of deli ham
- 6 slices Swiss or mozzarella cheese
- 1 sheet refrigerated crescent roll dough (or puff pastry for a flakier version)
- 2 tbsp Dijon mustard (optional)
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- 1 egg, beaten (for egg wash)
- Optional: 1–2 tbsp melted butter for brushing
Instructions
1. Preheat Oven
- Preheat oven to 375°F (190°C)
- Line a baking sheet with parchment paper
2. Prepare the Dough
- Roll out crescent dough on a lightly floured surface
- If using pre-cut triangles, press seams together to form a rectangle
3. Assemble the Filling
- Spread Dijon mustard over the center of the dough rectangle (optional)
- Layer ham slices, then cheese slices, then cooked chicken in the center
- Sprinkle with garlic powder and Italian herbs
4. Braid the Dough
- Cut diagonal strips along the long sides of the dough, about 1 inch apart
- Fold strips over the filling alternately, creating a braid pattern
- Tuck ends underneath to seal
5. Egg Wash
- Brush the braid with beaten egg for a golden finish
- Optional: brush a little melted butter on top before baking
6. Bake
- Bake 20–25 minutes until dough is golden brown and cheese is melted
- Let cool for 5 minutes before slicing
7. Serve
- Slice into portions and serve warm
- Pairs well with a side salad or roasted vegetables
Tips & Variations
- Cheese twist: Try Gruyère, provolone, or pepper jack for different flavors
- Add veggies: Layer thin spinach leaves or sautéed mushrooms with the chicken
- Make-ahead: Assemble the braid, cover, and refrigerate until ready to bake
- Crispier finish: Bake on a preheated pizza stone or tray for extra crunch
If you want, I can also give a “mini individual chicken cordon bleu braid” version that’s perfect for parties or lunchboxes—bite-sized and fun to serve.
Do you want me to share that version?
