Crispy Chicken Ham Swiss Crescent Braid Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Shred the cooked chicken and slice or shred the Swiss cheese. Line a large baking sheet with parchment paper to prevent the pastry from sticking.

Preheat the oven to 375°F (190°C) so it reaches the correct temperature by the time the braid is assembled. Having everything prepared beforehand prevents the crescent dough from sitting at room temperature for too long, which can make it sticky and difficult to handle.

Instructions

Prepare and Layer the Dough

1. 1Prepare the Dough
   Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Unroll the two cans of refrigerated crescent roll dough sheets onto the parchment paper, overlapping the long edges slightly. Press the seams together firmly to form one large rectangle of dough.
   Look for The dough should form a single, cohesive rectangle.
   Tip If using standard crescent rolls instead of sheets, pinch all the diagonal perforations tightly to seal.
2. 2Layer the Fillings
   Arrange the deli sliced ham down the center third of the dough rectangle, leaving about an inch of space at the top and bottom. Top the ham evenly with the shredded cooked chicken. Layer the Swiss cheese over the chicken to cover the meat fillings entirely.
   Look for The fillings should be centered, leaving the outer thirds of the dough bare.
   Tip Keep the fillings compact so the dough can easily wrap around them without tearing.

At the end of this phase, the crescent dough sheet is laid out smoothly on the parchment paper with the fillings perfectly centered. The deli ham, shredded chicken, and Swiss cheese are neatly stacked in the middle third of the dough.

The outer edges of the dough remain clean and dry, ready for cutting. The dough should feel cool to the touch and hold its shape without tearing, ensuring a sturdy base for the braid.

Cut, Braid, and Egg Wash

3. 3Braid the Crescent Dough
   Using a sharp knife, cut 1-inch-wide strips along the bare outer thirds of the dough, slicing from the filling outward. Fold the top and bottom edges of the dough over the fillings. Alternating sides, fold the cut dough strips diagonally over the filling to create a braided pattern.
   Look for The braid should cover the fillings, with small gaps showing the cheese.
   Tip Pinch the ends of the strips slightly to secure them so they do not unravel during baking.
4. 4Apply the Egg Wash
   In a small bowl, whisk the large egg until smooth. Using a pastry brush, gently coat the entire surface of the braided crescent dough with the egg wash, ensuring all the folded strips are covered.
   Look for The dough should look lightly glossy and wet.
   Tip Do not let the egg wash pool excessively on the parchment paper, as it can burn.

The crescent dough is now completely braided over the savory fillings, with the ends tucked securely to prevent leakage. The pastry brush has left an even, glossy coat of egg wash over the entire surface of the braid. The dough strips are clean, uniform, and hold their braided shape tightly. No fillings are spilling out of the sides, and the braid is ready to enter the preheated oven to bake.

Bake and Cool

5. 5Bake Until Golden
   Bake the braid in the preheated oven for 20 to 25 minutes. The crescent dough must turn deep golden brown, the cheese should bubble along the edges, and the egg wash on the pastry must reach a safe internal temperature of 160°F (71°C) to ensure it is fully cooked.
   Look for Look for a rich golden-brown crust and bubbling, melted cheese.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, tent it loosely with aluminum foil for the last 5 minutes.

The crescent braid emerges from the oven with a deep, glistening golden-brown crust. Sizzling, melted Swiss cheese bubbles gently through the gaps in the braided dough. The pastry has puffed up significantly, feeling firm and crispy when lightly tapped.

The rich aroma of baked buttery dough, savory ham, and toasted cheese fills the kitchen. The egg wash on the crust has cooked completely to a safe temperature of 160°F (71°C) before cooling.

Common mistakes

One common mistake is overstuffing the braid, which prevents the dough from wrapping completely around the fillings and causes the cheese to leak excessively onto the baking sheet.

Another error is allowing the crescent dough to become too warm before braiding. Warm dough becomes soft, sticky, and difficult to cut or fold. If the dough gets too warm, place the assembled sheet in the refrigerator for ten minutes to firm up before baking.

How to tell it’s done

The braid is done when the crust is a uniform golden brown and the cheese is fully melted and bubbling. To ensure food safety, the egg wash brushed on the exterior must reach an internal temperature of 160°F (71°C) as verified by a food thermometer. The pastry should feel crisp and hollow when tapped lightly. Let the braid rest for five minutes before slicing to allow the cheese to set slightly.

• Egg dishes: 160°F (71°C) in the thickest part