Crispy Chicken Ham and Swiss Crescent Braid Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate flaky texture, keep the refrigerated crescent dough as cold as possible until you are ready to roll it out. Warm dough becomes sticky, elastic, and difficult to handle, which makes cutting and braiding a challenge.

If the kitchen is warm, place the rolled-out dough in the refrigerator for five to ten minutes before adding the fillings to restore its firm texture.

For a beautiful presentation, try to cut an equal number of strips on both sides of the dough, spacing them about one inch apart. When braiding, fold the strips at a slight downward angle, alternating sides to create a neat herringbone pattern.

Tucking the top and bottom ends of the dough inward before starting the braid will seal the edges and prevent the melted cheese from escaping from the ends.

Variations

• Turkey and Provolone Braid: Swap the chicken and ham for sliced deli turkey and pair it with mild, creamy provolone cheese for a classic flavor profile.
• Ham and Cheddar Braid: Use thin slices of honey ham and sharp cheddar cheese for a bolder, slightly sweet and savory combination.
• Spicy Chicken Braid: Add a layer of pepper jack cheese and a tiny pinch of red pepper flakes over the chicken slices for a subtle kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Wrap individual baked slices in plastic wrap and foil, then freeze in a freezer bag for up to 1 month.

Reheat

Reheat in a 350°F (175°C) oven or toaster oven for 8 to 10 minutes until the pastry is crisp and the cheese is melted.

Store any leftover crescent braid in an airtight container in the refrigerator. To preserve the texture of the pastry, avoid stacking the slices directly on top of each other; instead, separate them with sheets of parchment paper.

The leftovers will remain fresh and flavorful for up to three days, though the pastry will lose some of its initial crispness over time.

This recipe can be assembled up to four hours in advance. Wrap the unbaked, braided pastry tightly in plastic wrap on the baking sheet and store it in the refrigerator. Do not sprinkle with the dried herbs until just before placing it into the preheated oven, as the moisture from the dough can make them damp and prevent proper browning.

Serving ideas

Serve this savory crescent braid warm, sliced into thick, generous portions. It makes an excellent standalone lunch or a light dinner when paired with a crisp garden salad dressed with a simple vinaigrette. The acidity of the salad cuts through the richness of the melted Swiss cheese and buttery pastry beautifully.

For a more substantial meal, serve the braid alongside a warm bowl of tomato soup or a creamy potato soup. It also makes a fantastic addition to a brunch spread, served next to fresh fruit platters and roasted breakfast potatoes.

The elegant braided appearance makes it look fancy enough for guests while remaining incredibly simple to prepare.

Frequently asked questions

Recipe card

Crispy Chicken Ham and Swiss Crescent Braid

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 4

Ingredients

• 1 can refrigerated crescent roll dough
• 6 oz sliced deli ham
• 6 oz sliced cooked chicken breast
• 6 oz sliced Swiss cheese
• 1 tsp dried Italian seasoning

Instructions

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil to prevent sticking and ensure easy cleanup.
2. Unroll the refrigerated crescent roll dough onto the prepared baking sheet. Press the diagonal seams together firmly to form a single, seamless rectangle.
3. Arrange the sliced deli ham down the center third of the dough rectangle, leaving the outer thirds empty. Layer the sliced cooked chicken breast over the ham, then top with the sliced Swiss cheese.
4. Using a sharp knife, cut diagonal strips about one inch wide along both sides of the filling. Fold the strips over the center filling, alternating sides to create a braided pattern.
5. Sprinkle the dried Italian seasoning evenly over the top of the braided pastry. Bake in the preheated oven for 15 to 20 minutes.
6. Remove the baking sheet from the oven and let the crescent braid cool on the pan for 5 minutes. Use a sharp chef's knife to slice the braid into thick portions.

Contains: gluten, milk

Estimated nutrition per serving

Calories

465

Protein

32.5 g

Carbohydrates

24.2 g

Fat

27.1 g

Fiber

0.5 g

Sugar

4.5 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.