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

Tips for success

For an extra golden finish, brush the top of the braid with a beaten egg before placing it in the oven. This adds a beautiful sheen and enhances the crispness of the pastry. If you prefer a savory crust, you can sprinkle a little dried parsley or garlic powder over the egg wash before baking.

If you are serving this for a larger group, you can easily prepare two braids at once. Simply ensure they are spaced apart on the baking sheet to allow for even heat circulation. This makes the dish an excellent choice for casual gatherings where you need to feed a crowd without spending hours in the kitchen.

Variations

• Spinach and Feta Braid: Replace the ham with sautéed spinach and swap the Swiss cheese for crumbled feta for a Mediterranean-inspired twist on this classic pastry braid.
• Bacon and Cheddar Braid: Use crispy chopped bacon instead of ham and substitute sharp cheddar cheese for the Swiss to create a bolder, smokier flavor profile that pairs well with the chicken.

Storage and make-ahead

Fridge

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

Freezer

Freezing is not recommended as it changes the texture of the pastry.

Reheat

Reheat in a 350°F (175°C) oven until warmed through and the crust is crisp again.

Store any leftover braid in an airtight container in the refrigerator. Cool the leftovers at room temperature for no more than 2 hours before placing them in the refrigerator to maintain food safety.

It is best to eat the leftovers within 2 days to maintain the quality of the pastry. Avoid leaving it out for extended periods.

You can assemble the braid up to one hour before baking, provided you keep it in the refrigerator. Do not assemble it too far in advance, as the moisture from the filling can cause the raw dough to become gummy.

For best results, assemble and bake fresh whenever possible to ensure the pastry remains light and flaky.

Serving ideas

Serve the braid warm, sliced into thick, individual portions. It pairs wonderfully with a crisp side salad or a bowl of light vegetable soup.

The combination of the flaky, buttery pastry and the savory filling makes it a hearty main course that requires little else to complete the meal, keeping your dinner preparation simple.

If you are planning to serve this for a brunch or a light lunch, consider cutting the braid into smaller, bite-sized pieces.

This makes it easier for guests to serve themselves and ensures that everyone gets a taste of the delicious, cheesy interior. Place the slices on a warm platter to keep them at the right temperature until ready.

Frequently asked questions

Recipe card

Easy Chicken Ham and Swiss Crescent Braid

Prep 10 minCook 20 minRest 5 minTotal 35 minServes 6

Ingredients

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

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

18 g

Carbohydrates

28 g

Fat

22 g

Fiber

1 g

Sugar

4 g

Sodium

750 mg

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