Chicken Ham Swiss Crescent Braid (Print version)
A flaky crescent braid stuffed with chicken, ham, Swiss cheese, and a creamy Dijon filling for an easy baked dinner.
# Ingredients:
For the filling
01 -
2 cups (280 g) cooked chicken, chopped or shredded
02 -
1 cup (150 g) diced ham
03 -
1 1/2 cups (170 g) shredded Swiss cheese
04 -
4 oz (115 g) cream cheese, softened
05 -
2 tablespoons mayonnaise
06 -
1 tablespoon Dijon mustard
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon black pepper
09 -
2 tablespoons chopped fresh parsley
For the braid
10 -
2 cans (8 oz each) refrigerated crescent dough sheets or crescent rolls
11 -
1 large egg, beaten
12 -
1 teaspoon poppy seeds or sesame seeds, optional
# Instructions:
01 -
Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
02 -
In a bowl, stir the cream cheese, mayonnaise, Dijon, garlic powder, and pepper until smooth. Fold in the chicken, ham, Swiss cheese, and parsley.
03 -
Unroll the crescent dough on the parchment and press it into a 15x12-inch rectangle. If using crescent rolls, pinch the perforations firmly to seal.
04 -
Spoon the filling in a 5-6 inch strip down the center of the dough. Cut 1-inch strips along both long sides, stopping about 1/2 inch from the filling.
05 -
Fold the short ends over the filling. Cross the side strips over the center, alternating left and right, then pinch any loose ends to seal.
06 -
Brush the top with beaten egg and sprinkle with seeds if using. Bake for 22-26 minutes, until deep golden brown and hot in the center.
07 -
Let the braid rest on the pan for 5-10 minutes before cutting crosswise into slices.
# Good to know:
01 -
Best served warm after a short rest so the filling sets.
02 -
Use cold crescent dough for easier braiding.
03 -
Refrigerate leftovers in an airtight container for 3-4 days.