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

Tips for success

To elevate the flavor profile of this simple braid, consider spreading a thin layer of Dijon mustard or honey mustard directly onto the center third of the dough before adding the ham and chicken.

This adds a delightful tangy kick that complements the Swiss cheese perfectly. You can also brush the top of the braided dough with a simple egg wash before baking to achieve an extra shiny, bakery-style golden crust.

When cutting the diagonal strips along the sides of the dough, try to keep them even in number and width, roughly one inch apart. This ensures the braid looks uniform and cooks at the same rate.

If you find the dough sticking to your fingers while braiding, lightly dust your hands with flour or pop the baking sheet back into the refrigerator for five minutes to firm up the dough.

Variations

• Turkey and Cheddar Braid: Substitute the chicken and ham with sliced deli turkey, and use sharp cheddar cheese instead of Swiss for a classic flavor combination.
• Broccoli Chicken Braid: Add finely chopped, steamed broccoli florets to the chicken and Swiss cheese mixture for a delicious vegetable boost inside the flaky braid.

Storage and make-ahead

Fridge

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

Freezer

Freeze the baked and cooled braid wrapped in foil and plastic wrap for up to 1 month. Thaw in the fridge before reheating.

Reheat

Reheat slices in a 350 degrees Fahrenheit (175 degrees Celsius) oven or toaster oven for 8 to 10 minutes until the pastry is crisp and the cheese is melted.

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

To preserve the flaky texture of the pastry, avoid storing it in plastic wrap while it is still warm, as this traps steam and makes the crust soggy. Let the braid cool completely to room temperature before sealing and refrigerating.

You can assemble the entire braid, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 4 hours before baking.

When ready to serve, simply remove the plastic wrap, place the braid on a lined baking sheet, and bake as directed, adding two to three minutes to the baking time if the dough is very cold.

Serving ideas

Serve this warm, flaky crescent braid sliced into thick portions alongside a fresh, crisp green salad tossed with a light vinaigrette to balance the rich, buttery pastry. It also pairs beautifully with a warm cup of creamy tomato soup or a side of roasted vegetables like asparagus or broccoli.

For a casual gathering or party, slice the braid into smaller, bite-sized portions and arrange them on a platter as an elegant appetizer. You can serve it with extra honey mustard or a creamy garlic dipping sauce on the side to enhance the savory flavors of the chicken and ham.

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 (8 oz) refrigerated crescent roll dough
• 4 oz deli ham, sliced
• 1 cup cooked chicken breast, shredded
• 1 cup Swiss cheese, shredded

Instructions

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with aluminum foil or parchment paper. Unroll the refrigerated crescent roll dough onto the prepared sheet, pressing the seams together to form one large rectangle.
2. Arrange the sliced deli ham down the center third of the crescent dough rectangle. Layer the shredded cooked chicken evenly over the ham, then top with the shredded Swiss cheese, keeping the fillings concentrated in the middle.
3. Using a sharp knife, cut diagonal strips about one inch wide along both long sides of the dough rectangle. Fold the strips diagonally over the chicken, ham, and cheese filling, alternating sides to create a braided appearance.
4. Place the baking sheet in the preheated oven and bake at 375 degrees Fahrenheit (190 degrees Celsius) for 15 to 20 minutes until the pastry is puffed and deep golden brown.
5. Remove the baked braid from the oven and let it rest on the baking sheet for 5 minutes. Use a sharp serrated knife to slice the warm crescent braid into individual portions and serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

390

Protein

25.5 g

Carbohydrates

22.8 g

Fat

21 g

Fiber

0.5 g

Sugar

4.5 g

Sodium

850 mg

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