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4-Ingredient Chicken Cordon Bleu Crescent Braid

This 4-ingredient Chicken Cordon Bleu Crescent Braid features flaky golden crescent dough wrapped around tender chicken, savory ham, and melted Swiss cheese. Baked until beautifully golden and perfectly crisp, this easy comfort food dinner looks bakery-worthy while coming together in just 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (8 oz) refrigerated crescent dough sheet
  • 2 cups cooked chicken breast, shredded or finely chopped
  • 4-6 slices deli ham
  • 4-6 slices Swiss cheese
  • 1 large egg, beaten (optional, for egg wash)
  • 1 tsp Dijon mustard (optional)
  • 1 tbsp melted butter (optional)
  • 1 tsp dried parsley (optional)
  • poppy seeds or sesame seeds, for topping (optional)

Equipment

  • large baking sheet
  • parchment paper
  • sharp knife or pizza cutter
  • pastry brush
  • cutting board

Method
 

  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  2. Unroll the crescent dough into a rectangle. If using perforated dough, firmly pinch the seams together.
  3. Cut 1-inch-wide strips along both long sides of the dough, leaving a 4-inch strip down the center uncut.
  4. Spread Dijon mustard over the center strip if using.
  5. Layer the chicken, ham, and Swiss cheese evenly down the center of the dough.
  6. Fold the dough strips alternately over the filling, crossing slightly to form a braid. Tuck the ends underneath to seal.
  7. Brush with beaten egg or melted butter and sprinkle with parsley and poppy or sesame seeds if desired.
  8. Bake for 25–30 minutes until deeply golden brown and the cheese is melted.
  9. Allow to rest for 5–10 minutes before slicing and serving.

Notes

Use a crescent dough sheet if available for the easiest assembly. Do not overfill the center so the braid seals properly. Brush with egg wash or melted butter for a deeply golden finish, and let the braid rest for 5–10 minutes before slicing so the filling stays neatly inside.