Easy Shortcut 20-Minute Savory Stuffed Crescent Dinner

 

The Recipe: Braided Chicken Cordon Bleu Crescent Loaf

Ingredients

• 1 can (8 oz) Refrigerated crescent roll dough (or a crescent dough sheet)

• ½ lb Cooked chicken breast, sliced or shredded (deli-sliced turkey or chicken strips work perfectly, as seen in image_9cd18b.jpg)

• ½ lb Deli-sliced ham (folded or layered)

• 1 to 1.5 cups Shredded Swiss cheese (or Mozzarella for that ultimate stringy pull)

• From the pantry: 1 egg (beaten, for an optional egg wash to get it extra shiny), 1 tablespoon Dijon mustard (optional, to spread on the inside base).

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil (just like in image_9cd18b.jpg) or parchment paper, and lightly spray it with non-stick cooking spray.

2. Roll Out the Dough: Unroll your crescent dough onto the foil. If using standard crescent rolls, press the seams together firmly to form a single large rectangle.

3. Cut the Braid Strips: Using a knife or a pizza cutter, cut parallel strips about 1 inch wide along both of the long sides of the dough rectangle, leaving the center third of the dough solid and untouched for the filling.

4. Layer the Filling: Down the center solid strip of the dough, optionally spread a thin layer of Dijon mustard. Layer your sliced chicken breast first, top it generously with the folded deli ham, and blanket it completely with the shredded cheese. You want it piled high so it bursts out the front end when slicing, exactly like the look in

   
   
   

5. Braid It Up: Starting at one end, fold the dough strips over the filling at an angle, alternating sides to create a beautiful crisscross, braided pattern down the entire loaf. Fold the ends in slightly to seal.

6. The Golden Finish: For that deep, beautiful bakery finish shown in

   
   
   , brush the top of your braided dough lightly with a beaten egg wash.

7. Bake: Bake for 20 to 25 minutes until the pastry is completely puffed, crisp, and deep golden brown, and the cheese has melted completely, oozing out of the woven layers. Let it rest for 5 minutes before slicing into thick portions.