Chicken Cordon Bleu Crescent Braid
A simple baked dish inspired by the classic chicken cordon bleu, using crescent dough to make a braided pastry.
Ingredients
- 1 can refrigerated Crescent Roll Dough
- 1 ½ cups cooked shredded Chicken
- 4–6 slices Ham
- 4–6 slices Swiss Cheese
- 2 tablespoons Dijon Mustard
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the dough
Unroll the crescent dough onto the baking sheet and press the seams together to form one large rectangle. - Add the filling
Spread Dijon mustard down the center. Layer the chicken, ham, and Swiss cheese on top. - Cut the sides
Cut strips about 1 inch wide along both sides of the dough (leaving the center intact). - Braid the dough
Fold the strips over the filling from each side, alternating left and right to create a braid. - Brush with egg
Beat the egg and brush it over the dough for a golden finish. - Bake
Bake for 20–25 minutes until the braid is golden brown.
Serving tip
Let it rest for about 5 minutes before slicing. It pairs well with a light salad or steamed vegetables.
