Easy Chicken Ham and Swiss Crescent Braid Step-by-step instructions

Before you start

Before you begin, ensure all your ingredients are measured and ready on your workspace. Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

Having your chicken shredded and your cheese sliced in advance will make the assembly process smooth and efficient, allowing the dough to stay cold and manageable while you work.

Instructions

Dough Preparation

1. 1Prepare the Dough
   Preheat the oven to 375°F (190°C). Unroll the crescent roll dough onto a piece of parchment paper on a baking sheet. Seal the seams of the dough to form a solid rectangle, then gently flatten it with a rolling pin or by hand to ensure an even surface for the fillings.
   Look for The dough should form a flat, uniform rectangle.
   Tip Keep the dough cold until you are ready to use it so it stays easy to handle.

The dough should be rolled out into a smooth, even rectangle on the parchment paper. Check that there are no holes or thin spots in the dough, as these could cause the filling to leak during the baking phase. The surface should be flat and ready for the layers of meat and cheese.

Assembly and Braiding

2. 2Assemble the Braid
   Layer the ham slices, cooked chicken, and Swiss cheese down the center of the dough rectangle. Using a knife, cut diagonal strips along both sides of the dough. Fold these strips over the filling in an alternating pattern to create a braid, tucking the ends securely to prevent any cheese from leaking out during the baking process.
   Look for The braid should look neat and enclosed.
   Tip Ensure the strips are of equal width for a professional look.

The braid should look uniform, with the dough strips neatly overlapping the filling. Ensure the ends are tucked under and the seams are pressed firmly together.

The filling should be centered, providing a stable base for the pastry strips to hold everything together during the transition to the oven.

Baking and Serving

3. 3Bake to Perfection
   Place the baking sheet in the oven and bake until the pastry is golden brown, approximately 20 minutes. Ensure the internal temperature of the chicken reaches 165°F (74°C). Remove from the oven and let the braid rest for 5 minutes before slicing it into portions to serve warm.
   Look for The pastry should be golden and the cheese bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Watch the oven closely during the last few minutes to prevent over-browning.

The pastry should be golden brown and flaky to the touch. The internal temperature of the chicken must reach 165°F (74°C). Check that the cheese is fully melted and that the bottom of the pastry is cooked through. Let it rest briefly so the filling stays contained when you cut into it.

Common mistakes

A common mistake is failing to seal the edges of the dough properly, which can lead to the cheese leaking out during baking. Another error is over-stuffing the braid, which prevents the dough from cooking through evenly.

Always leave enough room at the edges to ensure a tight seal, and avoid using too much filling, which can result in a soggy bottom.

How to tell it’s done

The braid is done when the crescent dough is a deep golden brown and the cheese is thoroughly melted and bubbling. Using a meat thermometer, ensure the chicken filling has reached an internal temperature of 165°F (74°C).

Let the braid rest for 5 minutes after removing it from the oven to allow the cheese to set slightly before slicing.

• Poultry: 165°F (74°C) in the thickest part