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

Tips for success

For a glossy, professional finish, brush the top of the unbaked braid with a lightly beaten egg wash. This simple step gives the pastry a beautiful golden shine and helps the crust crisp up evenly.

If you want to add more flavor, sprinkle a pinch of dried parsley or garlic salt over the egg wash before placing the sheet in the oven. This adds a nice visual contrast and a subtle savory aroma that enhances the overall experience of the dish.

If you are serving this for a gathering, you can assemble the braid up to an hour in advance and keep it in the refrigerator until you are ready to bake. This helps the dough maintain its shape and makes the final step of getting dinner on the table very quick.

Remember to increase the baking time by a few minutes if the pastry is cold when it goes into the oven. Always use a sharp serrated knife to slice the braid to avoid squashing the flaky layers.

Variations

• Spinach and Feta Braid: Replace the ham and Swiss with chopped fresh spinach and crumbled feta cheese. Sauté the spinach briefly to remove excess moisture before adding it to the braid to ensure the dough remains crisp.
• Turkey and Provolone Braid: Swap the chicken and Swiss for sliced deli turkey and provolone cheese. Add a thin layer of basil pesto under the meat for an extra punch of flavor that complements the turkey perfectly.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days.

Freezer

Not recommended, as the pastry texture will suffer upon thawing and reheating.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 10 minutes until warmed through and crisp.

Store any leftovers in an airtight container to maintain the freshness of the pastry. It is best to consume the braid within two days for the best quality, as the dough can lose its crispness over time. Keep the container in the refrigerator to ensure food safety. When you are ready to eat, you can warm it up in the oven or a toaster oven to restore some of the original flakiness of the crust, which is much better than using a microwave.

You can prepare the filling mixture in advance and keep it refrigerated in a sealed container for up to 24 hours. The dough should be kept in its original packaging until the moment you are ready to assemble the braid to prevent it from drying out. Avoid assembling the braid too far in advance, as the moisture from the chicken and ham can make the bottom of the dough soggy if it sits for too long before baking.

Serving ideas

This crescent braid is best served warm, shortly after it has finished its resting period. It makes an excellent main course when paired with a fresh, crisp green salad tossed in a light vinaigrette.

The acidity of the salad dressing cuts through the richness of the cheese and the buttery pastry, creating a meal that highlights the textures of the dish. You can also serve it alongside a bowl of tomato soup for a comforting lunch that is perfect for colder days.

If you are hosting a casual brunch or a light dinner, slice the braid into individual portions and arrange them on a platter. It is a visually appealing dish that serves well as finger food.

Provide a few different dipping sauces on the side, such as a honey mustard or a spicy ranch, to allow guests to customize their bites. The combination of textures and flavors makes it a versatile addition to any menu, whether for a family meal or a small party.

Frequently asked questions

Recipe card

Easy Chicken Ham and Swiss Crescent Braid

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 6

Ingredients

• 1 can refrigerated crescent roll dough, store-bought or made ahead
• 1 cup cooked shredded chicken breast
• 4 slices deli ham
• 4 slices Swiss cheese

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil. Unroll the crescent roll dough on the prepared sheet, pressing the seams together to form a large, flat rectangle of dough.
2. Layer the Swiss cheese slices down the center of the dough. Top with the shredded chicken and ham slices. Cut diagonal strips along the sides of the dough and fold them over the filling in a braid pattern, sealing the ends tightly.
3. Place the baking sheet in the oven and bake for 20 minutes, or until the pastry is golden brown and the internal temperature of the chicken reaches 165°F (74°C). Remove from the oven and let rest for 5 minutes before slicing.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

18 g

Carbohydrates

24 g

Fat

16 g

Fiber

0.5 g

Sugar

3 g

Sodium

650 mg

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