Ingredients
Method
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the softened cream cheese and Dijon mustard. Stir until smooth and fully combined. Add the shredded chicken, chopped ham, shredded Swiss cheese, garlic powder, onion powder, salt, and black pepper. Mix well until everything is evenly incorporated. Taste and adjust seasoning if needed.
- Unroll both tubes of crescent dough and place them side by side on the prepared baking sheet, overlapping the long edges by about 1 inch to form one large rectangle approximately 12x14 inches. Press all seams firmly together with your fingers.
- Spoon the filling down the center third of the dough in a long, even log shape, leaving a 1-inch border at the top and bottom ends.
- Using a sharp knife or pizza cutter, cut diagonal strips approximately 1 inch wide along both sides of the filling at a 45-degree angle. Fold the top and bottom edges of the dough up over the filling ends to seal. Alternate folding strips from each side over the filling in a crisscross braid pattern. Press all seams and ends firmly to seal.
- Brush the entire surface of the braid generously with the beaten egg.
- Bake at 375°F for 22 to 26 minutes, or until the braid is deeply golden brown and the dough is cooked through. Check at the 20-minute mark to monitor browning.
- Remove from the oven and let rest for 5 minutes before slicing. Garnish with fresh parsley if desired. Serve warm.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore the crispy crust, or microwave for 60–90 seconds for a quicker option.
Lighten it up: Swap the regular cream cheese for reduced-fat cream cheese and use a low-sodium deli ham to make this a lighter, more nutritious option without sacrificing the creamy, satisfying filling.
Freezer friendly: Freeze the fully baked and cooled braid wrapped tightly in foil for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 15 minutes until warmed through and the crust is crispy again.