Chicken Cordon Bleu Crescent Braid

Ingredients

For the Braid

• 1 can (8 oz) refrigerated crescent roll dough sheet or 1 can (8 oz) crescent rolls (seamless sheet preferred)
• 2 cups cooked chicken breast, shredded or finely chopped (about 2 small breasts)
• 4 slices deli ham (honey or black forest), chopped
• 1 cup shredded Swiss cheese (or Gruyère for deeper flavor)
• 4 oz cream cheese, softened to room temperature
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional)

For the Topping & Glaze

• 1 large egg, beaten (for egg wash)
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon dried parsley (or fresh, chopped)

For the Creamy Dipping Sauce (Optional but Recommended)

• ¼ cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice

Instructions

1. Preheat and Prepare

1. Preheat your oven to 375°F (190°C) . Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup effortless.

2. Make the Filling

1. In a medium mixing bowl, combine the softened cream cheese , Dijon mustard , garlic powder , onion powder , black pepper , and smoked paprika (if using). Stir until smooth and well-blended.
2. Add the shredded chicken , chopped ham , and shredded Swiss cheese . Mix until everything is evenly coated in the creamy mixture. Set aside.

3. Prepare the Dough

1. Unroll the crescent roll dough onto the prepared baking sheet. If you are using perforated crescent rolls (not a sheet), press the seams together firmly with your fingers to seal them into one solid rectangle.
2. Gently stretch or roll the dough slightly to form a rectangle about 9×13 inches . Don’t overwork it—just even it out.

4. Assemble the Braid

1. Visualize the dough as a long rectangle horizontally in front of you.
2. Mark the center: Down the middle third of the dough (lengthwise), spoon the chicken-ham-cheese mixture into a long, even log, leaving about 1 inch of dough bare at the top and bottom.
3. Cut the strips: Using a sharp knife or pizza cutter, make diagonal cuts from the outer edges of the dough inward toward the filling. Cut about 1-inch wide strips along both sides, stopping about ½ inch from the filling. You should have 6–8 strips per side.
4. Braid it: Starting at the top, fold one strip from the left side over the filling at a slight angle. Then fold one strip from the right side over the filling, overlapping the first. Continue alternating left and right down the entire length of the dough. Tuck the top and bottom ends under to seal.

5. Egg Wash and Toppings

1. Brush the top of the braid generously with the beaten egg (this gives it that gorgeous golden-brown crust). Sprinkle with grated Parmesan cheese and dried parsley .

6. Bake

1. Bake for 20–25 minutes , until the crust is deep golden brown and the filling is bubbly (you may see a little cheese escaping—that’s a good sign!).

7. Prepare the Dipping Sauce (Optional)

1. While the braid bakes, whisk together the mayonnaise , sour cream , Dijon mustard , and lemon juice in a small bowl. Refrigerate until serving.

8. Rest and Serve

1. Remove the braid from the oven and let it rest on the baking sheet for 5 minutes . This allows the filling to set slightly so it won’t ooze out when sliced. Transfer to a cutting board, slice into 6 portions, and serve warm with the dipping sauce on the side.

Notes

Make ahead: Assemble the braid completely (without egg wash), cover loosely with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, add 5 extra minutes to the cook time. Leftover love: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 350°F for 3–4 minutes to restore crispiness. Customize it: Swap Swiss for provolone, add sautéed mushrooms, or use leftover rotisserie chicken for extra convenience. Make ahead: Assemble the braid completely (without egg wash), cover loosely with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, add 5 extra minutes to the cook time. Leftover love: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 350°F for 3–4 minutes to restore crispiness. Customize it: Swap Swiss for provolone, add sautéed mushrooms, or use leftover rotisserie chicken for extra convenience.

Nutrition

Calories: 485 kcal · Protein: 28g · Fat: 30g · Carbohydrates: 24g · Saturated Fat: 14g · Fiber: 1g · Sugar: 5g · Sodium: 820mg