Cheesy Chicken Bacon Crescent Braid
This easy Cheesy Chicken Bacon Crescent Braid is buttery crescent dough stuffed with a creamy, cheesy chicken, broccoli, and bacon filling and baked until golden brown. It’s perfect for a quick weeknight dinner, a scrumptious appetizer or for a game day snack.
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I always have a can or two of crescent dough in the fridge on hand at all times. It’s so versatile and the perfect blank canvas for delicious snacks and treats- just like this cheesy chicken braid.
Have you tried a Crescent Dough Veggie Pizza Appetizer? I love it because it’s served cold and can be made the day before!
This crescent dough braid would make a great quick and easy dinner, just add a simple side salad and you’re all set!
It would be perfect for a party or tailgate- but you better make 2 or 3 because it will disappear fast! This snack is delicious warm out of the oven or room temperature.
Change it up and make this crescent braid along with a Cheesesteak Crescent Braid for variety!
What is Crescent Roll Dough?
I get this question a lot. Crescent Dough is an American pre-made refrigerated dough that’s known for its soft, flaky texture and buttery flavor. It’s made by Pillsbury, but you can also find generic and store brands. It comes in a convenient roll that’s easy to work with and ideal for creating both sweet and savory recipes.
The dough comes in a cylinder can and is found in one dough sheet or the perforated triangles, in which you can roll up to make crescent rolls. (great to go alongside dinner!)
It’s buttery, has flaky layers and puffs up when baked. It’s used for many recipes from dinner rolls, pot pies, appetizers (such as this braid) and even desserts. Find it in the refrigerated section of the grocery store near the pie crusts and butter.
What you’ll need
Easy and simple ingredients!
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Sheet Pan or cookie sheet
- Parchment Paper
- 1 cup rotisserie chicken, diced- or use cooked leftover chicken or canned chicken
- 1 cup broccoli florets, cut small (broccoli can be fresh or cooked). I use frozen broccoli and just microwave until it’s thawed. It doesn’t need to be piping hot because it will warm in the oven.
- 3 slices cooked bacon, cut into pieces- Or use Bac’n Bits or leave it out if you aren’t a bacon fan.
- 1/2 cup cheddar cheese, shredded-any cheese can be substituted
- 3/4 cup mayonnaise – for the creaminess in the filling. If you really wanted, you could substitute Greek yogurt, but it will taste slightly different.
- Seasonings– salt, pepper, dried dill, onion powder, and mustard powder
- 1 can crescent roll dough sheet (or the triangles with the seams pinched together)
How to make it
Preheat the Oven:
- Preheat your oven to 375°F.
Prepare the Sheet Pan:
- Line a sheet pan with parchment paper and set aside.
Make the Filling:
- In a mixing bowl, combine the chicken, broccoli, mayonnaise, cheese, bacon, and spices. Mix well until evenly combined.
Prepare the Crescent Dough:
- Place the crescent dough on the parchment-lined sheet pan and roll it out slightly, being careful not to make it too thin. If using crescent triangles, pinch the seams together to form a single sheet of dough.
Add the Filling:
- Spoon the prepared filling down the center of the crescent dough, leaving about 1 1/2 inches of dough on each side.
Cut the Dough for Braiding:
- Using a sharp knife, cut 1 1/2-inch strips along each side of the dough, stopping just before the filling.
Form the Braid:
- Start at one end and fold the end piece over the filling to secure it.
- Take the strips from each side and fold them over the filling, alternating sides and pressing lightly in the middle to create a braided effect.
- Fold the remaining end piece up over the filling to seal the braid.
Bake:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
Serve:
- Cut the braid into wedges and enjoy while warm or at room temperature.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
More Ideas
- Mini Cottage Pies with Mashed Potatoes
- Mini Chicken Pot Pies
- Pepperoni Pizza Monkey Bread
- Spinach Balls
- Crock Pot Buffalo Chicken Dip
- Air Fryer Buffalo Wings
- Pepperoni Cheese Dip
- Air Fryer Zucchini Sticks
Tips
- You can use pizza dough instead of the crescent dough, if you prefer.
- Refrigerate leftovers and reheat in the microwave.
- Be gentle with the dough, as it can tear easily. If it tears, or if you are using the perforated triangles, simple pinch the dough back together.
- Check the braid at 25 minutes for doneness. It may take up to 30 minutes to fully bake as all ovens are different. The dough is done when it’s golden brown on top. Careful not to underbake.
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Cheesy Chicken Bacon Crescent Braid
Equipment
Ingredients
- 1 cup rotisserie chicken diced (can use cooked or canned chicken)
- 1 cup broccoli florets cut small (broccoli can be raw/fresh or cooked)
- 3 slices cooked bacon cut into pieces
- 1/2 cup cheddar cheese shredded
- 3/4 cup mayonnaise
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp dill
- 1 tsp onion powder
- 1/2 tsp mustard powder
- 1 can crescent dough sheet or the triangles with the seams pinched together
Instructions
- Preheat your oven to 375°F.
- Prepare the Sheet Pan: Line a sheet pan with parchment paper and set aside.
- Make the Filling: In a mixing bowl, combine the chicken, broccoli, mayonnaise, cheese, bacon, and spices. Mix well until evenly combined.
- Prepare the Crescent Dough: Place the crescent dough on the parchment-lined sheet pan and roll it out slightly, being careful not to make it too thin. If using crescent triangles, pinch the seams together to form a single sheet of dough.
- Add the Filling: Spoon the prepared filling down the center of the crescent dough, leaving about 1 1/2 inches of dough on each side.
- Cut the Dough for Braiding: Using a sharp knife, cut 1 1/2-inch strips along each side of the dough, stopping just before the filling.
- Form the Braid: Start at one end and fold the end piece over the filling to secure it. Take the strips from each side and fold them over the filling, alternating sides and pressing lightly in the middle to create a braided effect. Fold the remaining end piece up over the filling to seal the braid.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
- Cut the braid into wedges and enjoy while warm or at room temperature.
