Chicken Cordon Bleu Crescent Braid is all the flavor of chicken cordon bleu wrapped in flaky, buttery crescent dough: tender chicken, salty deli ham and gooey melted Swiss cheese, folded inside a golden braid you slice like a loaf. It is crisp outside, creamy and cheesy inside, and it is an easy weeknight dinner that also looks good enough for a party table.
How to make a chicken cordon bleu crescent braid: Press crescent dough into one sheet, cut strips down both sides, layer chicken, ham and Swiss down the middle, fold the strips over in a braid and bake at 375F for 18 to 22 minutes until golden.
Why You’ll Love It
- Four ingredients: crescent dough, cooked chicken, deli ham and Swiss cheese.
- About 40 minutes: 15 minutes of work and a short bake.
- Uses leftovers: shredded rotisserie or leftover chicken works well.
- Looks impressive: the braid bakes up golden and slices into neat portions.
Ingredient Notes
Crescent dough sheet. An 8-ounce seamless sheet is easiest to braid. Regular crescent roll dough works too; just press the perforated seams together so there are no gaps for the cheese to leak through.
Cooked chicken breast. Two cups, shredded or finely chopped. Small pieces lie flat under the ham, so the braid closes neatly over the top.
Deli ham and Swiss cheese. Four to six slices of each. Thin slices layer evenly, and Swiss melts into the classic nutty, gooey cordon bleu filling.
Ingredients
- 8 ounces crescent dough sheet, or seamless crescent roll dough
- 2 cups cooked chicken breast, shredded or finely chopped
- 4-6 slices deli ham
- 4-6 slices Swiss cheese
How to Make a Chicken Cordon Bleu Crescent Braid
1. Heat the oven. Heat the oven to 375F and line a baking sheet with foil or parchment paper.
2. Make one sheet. Unroll the crescent dough on the baking sheet and gently press the seams together into one solid rectangle.
3. Cut the strips. With a knife, cut diagonal strips down both long sides of the dough, leaving a wide center strip uncut for the filling.
4. Add the chicken. Spread the chicken evenly down the center, leaving a little space at each end.
5. Layer ham and cheese. Layer the ham over the chicken, then the Swiss cheese, keeping everything centered.
6. Braid. Fold the top and bottom ends over the filling, then cross the side strips over it, alternating left and right, to make a braid.
7. Bake. Bake 18 to 22 minutes, until the dough is puffed and golden brown and the cheese is melted.
8. Rest and slice. Let the braid rest about 5 minutes so the filling sets, then slice and serve warm.
How to Braid Crescent Dough So It Stays Closed
A crescent braid only looks fancy; the trick is in the order. Start by pressing the dough into one solid sheet. Any open seam turns into a gap where melted cheese bubbles out and burns on the pan.
Cut the strips on a slant down both long sides and leave a wide, uncut stripe down the middle. That center is the bed for the filling, and the slanted strips are what cross over it. Keep the filling inside that stripe so the strips can reach all the way across.
Fold the two short ends in first. They act like caps and keep the filling from sliding out the ends. Then cross the strips over one at a time, left, right, left, right, all the way down. After baking, give the braid about 5 minutes on the pan; the cheese firms up just enough that each slice holds together instead of spilling.
| Step | Do this | Why |
|---|---|---|
| Seams | Press into one sheet | No gaps for cheese to leak |
| Ends | Fold in before braiding | Filling stays inside |
| Bake | 18 to 22 minutes at 375F | Puffed, golden dough |
| Rest | About 5 minutes | Clean slices |
Tips for Success
Why is the middle of my braid doughy?
The dough under a thick filling needs the full bake. Keep the filling in an even layer, and bake until the top is puffed and deep golden, toward the end of the 18 to 22 minutes.
Why did my cheese leak out?
Open seams or unfolded ends let it escape. Press the seams closed and fold both ends over the filling before you braid.
Why does my braid fall apart when I slice it?
It was cut too hot. Let it rest about 5 minutes after baking so the cheese sets, then slice with a sharp knife.
Variations
- Cordon bleu crescent ring: mix 2 cups shredded Swiss, 2 cups shredded chicken, 1/2 cup mayonnaise and 1/2 cup cubed ham, spoon it onto crescent triangles arranged in a ring, brush with garlic butter and bake at 375F for 15 to 20 minutes.
- Pizza dough braid: use pizza dough with alfredo sauce, Dijon mustard, chicken, ham and Swiss, and finish with a Parmesan crust.
- Honey Dijon dip: whisk 1/4 cup Dijon, 1/4 cup mayonnaise, 1/4 cup honey and 1/2 tablespoon white wine vinegar to serve alongside.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. USDA FSIS says to reheat leftovers to 165F; the oven brings back the crisp crust better than the microwave.
What to Serve With It
If your family loves these flavors, try the chicken cordon bleu casserole or the hands-off slow cooker chicken cordon bleu. For more crescent dough dinners, make chicken crescent roll ups or sausage crescent bites for a party. Other easy chicken bakes the whole family eats are Ritz cracker chicken casserole and chicken broccoli alfredo pasta bake.
Frequently Asked Questions
How do you braid crescent roll dough?
Press it into one sheet, cut slanted strips down both long sides, fill the uncut center, fold the ends in, then cross the strips over the filling, alternating sides.
Can I use rotisserie chicken?
Yes. Any cooked chicken breast works; shred it or chop it finely so it lies flat.
What sauce goes with a cordon bleu braid?
A honey Dijon dip of Dijon mustard, mayonnaise, honey and a splash of white wine vinegar is a classic match.
Final Notes
Use a seamless dough sheet if your store has one; it saves the seam-pressing step and gives the cleanest braid. Tell me in the comments what you served it with.
Chicken Cordon Bleu Crescent Braid
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 8 ounces crescent dough sheet or seamless crescent roll dough
- 2 cups cooked chicken breast shredded or finely chopped
- 4-6 slices deli ham
- 4-6 slices Swiss cheese
Instructions
- Heat the oven to 375F and line a baking sheet with foil or parchment paper.
- Unroll the crescent dough on the baking sheet and gently press the seams together into one solid rectangle.
- With a knife, cut diagonal strips down both long sides of the dough, leaving a center strip uncut for the filling.
- Spread the chicken evenly down the center, leaving a little space at the ends.
- Layer the ham over the chicken, then the Swiss cheese, keeping everything centered.
- Fold the top and bottom ends over the filling, then cross the side strips over it, alternating left and right, to make a braid.
- Bake 18 to 22 minutes, until the dough is puffed and golden brown and the cheese is melted.
- Let the braid rest about 5 minutes so the filling sets, then slice and serve warm.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
Made this recipe?
Tap a star to rate it. It helps other cooks find it.
