Here’s a delicious and visually impressive recipe for a Chicken Cordon Bleu Crescent Braid — perfect for dinner or entertaining:
Chicken Cordon Bleu Crescent Braid
Ingredients
- 2 cups cooked chicken, shredded or diced
- 6–8 slices of ham
- 6–8 slices of Swiss or Gruyère cheese
- 1 can (8 oz) refrigerated crescent roll dough
- 2 tbsp Dijon mustard (optional, for extra flavor)
- 1 egg (for egg wash)
- 1 tsp poppy seeds or sesame seeds (optional, for topping)
Instructions
- Preheat oven:
- 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the crescent dough:
- Roll out the dough on a flat surface into a rectangle, sealing perforations if necessary.
- Add the fillings:
- Spread Dijon mustard down the center of the dough (optional).
- Layer ham, cheese, and chicken in a line down the center.
- Create the braid:
- Cut strips about 1 inch wide along each side of the dough, stopping at the edges of the filling.
- Fold the strips alternately over the filling, creating a braid effect.
- Egg wash:
- Beat the egg and brush it over the braid for a golden finish.
- Sprinkle poppy seeds or sesame seeds if desired.
- Bake:
- Bake for 20–25 minutes, or until golden brown and cheese is melted.
- Serve:
- Let it cool for a few minutes before slicing.
- Serve with a side salad or steamed vegetables.
💡 Tips & Variations
- Add spinach or sautéed mushrooms to the filling for extra flavor.
- For a lower-fat version, use turkey or low-fat cheese.
- Can be made ahead of time and baked just before serving.
If you want, I can also make a step-by-step illustrated version showing how to braid the crescent dough perfectly — it makes the dish look professional with minimal effort.
Do you want me to do that?