Chicken Ham Swiss Crescent Braid
Why You’ll Love This Recipe
- Quick and easy assembly with minimal prep
- Crowd-pleasing flavors from classic deli favorites
- Perfect way to use up leftover cooked chicken
- Kids can help with layering and braiding
Ingredients
- Refrigerated crescent dough sheet: creates a buttery golden braid with bakery texture look for seamless dough if possible so you will not have to pinch seams
- Cooked chicken breast: shredded or chopped provides hearty protein and soaks up flavor aim for juicy rotisserie or well-seasoned chicken breast for best taste
- Deli ham: sliced adds a smoky salty classic touch thin slices fold best inside the braid thicker ham brings more bite
- Swiss cheese: sliced for signature melty stretch and rich flavor opt for a full-flavored Swiss for extra oomph check for good marbling or try baby Swiss for a milder taste
Step-by-Step Instructions
- Prepare the Oven:
- Preheat your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius. Line a large baking sheet with foil and lightly grease it for easy cleanup and to keep the braid from sticking.
- Shape the Dough:
- Unroll your crescent dough directly onto the prepared baking sheet. If the dough has seams pinch them together gently to create one smooth rectangle. Make sure the longer side is facing you to help with braiding later.
- Score and Slice Strips:
- Take a sharp knife or kitchen scissors and visualize the dough in three vertical sections. Slice diagonal strips about one inch wide along each side section leaving the center intact. Each side should have eight to ten strips which will be folded over the filling.
- Layer the Chicken:
- Spread your cooked shredded or chopped chicken evenly in the middle strip of the dough. Leave a little space at the top and bottom to help seal the braid.
- Add Ham and Cheese:
- Arrange slices of deli ham over the chicken folding or overlapping them so every bite has a little ham. Top this with Swiss cheese slices letting them overlap so the cheese melts together beautifully.
- Seal and Braid:
- Fold the top and bottom edges of the dough in just enough to tuck the filling. Start at one end and alternate bringing one strip from each side over the center to form a braided pattern. Let some spaces peek to allow cheese to bubble out.
- Bake the Braid:
- Place the tray in your preheated oven and bake for eighteen to twenty two minutes. The dough should rise puff and become deep golden brown while the cheese inside gets perfectly melted.
- Rest and Slice:
- Allow the braid to rest for five minutes on the baking sheet to help the cheese set and make slicing cleaner. Cut into four to six even pieces and enjoy while it is warm and gooey.
You Must Know
- Can be assembled ahead and baked fresh
- Excellent use for leftover or rotisserie chicken
- Great for lunchboxes or game day spreads since it is just as tasty at room temperature
Storage tips
Once cooled wrap leftovers tightly in foil or store them in an airtight container. The braid keeps in the fridge for up to three days. Reheat slices in a toaster oven for best texture as the crust stays crisp and the cheese gets gooey again.
Ingredient substitutions
If you are out of Swiss cheese try using provolone or mozzarella for a similar melt. Smoked turkey or roast beef can be swapped for ham. The dough base is versatile so you can also use pizza dough if that is what you have on hand.
Serving suggestions
Cut the braid into smaller strips for a party appetizer tray or serve big slices for a main meal with a green salad on the side. A tangy mustard dip is perfect for some extra zing. In colder months I like to pair it with tomato soup for a comforting lunch.
Pro Tips
- Use a sturdy baking sheet so the underside crisps up instead of getting soggy.
- If your dough is sticky a light dust of flour helps shape it neatly.
- For a glossy finish before baking brush the dough with a bit of beaten egg or milk.
Ingredients
→ Dough
→ Filling
Steps
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and lightly grease the foil to prevent sticking.
Unroll the crescent dough onto the baking sheet. Pinch perforations to form a solid rectangle with a long side facing you.
Using a sharp knife or scissors, mark the dough into three long sections: a center strip and two side strips. Cut 8 to 10 diagonal strips about 1 inch wide along each long side, leaving the center uncut.
Evenly spread shredded chicken along the center strip, leaving about 1 inch at the top and bottom edges. Layer deli ham slices over the chicken, folding as needed to fit within the center. Top with Swiss cheese slices, overlapping slightly.
Fold the top and bottom edges of the dough slightly over the filling to seal. Starting at one end, alternately fold right and left diagonal strips over the filling to create a loose braid. Tuck in loose ends to cover the filling, allowing some gaps for cheese to bubble.
Bake in the preheated oven for 18 to 22 minutes until the dough is puffed, golden brown, and cheese is melted and oozing.
Remove from oven and let rest for 5 minutes on the baking sheet to allow cheese to set. Slice into 4 to 6 pieces and serve warm.
Tips
- Season the cooked chicken with garlic powder, Italian seasoning, or black pepper before assembling for enhanced flavor.
- Use reduced-fat Swiss cheese or rotisserie chicken for a lighter option.
- Leftovers reheat well in a toaster oven at 350°F (175°C) for 8–10 minutes.
Required Tools
- Baking sheet
- Aluminum foil
- Sharp knife or kitchen scissors
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy from Swiss cheese.
- Contains wheat from crescent dough.
