Cordon Bleu Crescent Ring Recipe

Ingredients:

For the Filling:

• 2 cans (8 oz each) refrigerated crescent roll dough
• 2 cups cooked chicken (shredded or diced)
• 1 cup diced ham
• 1 ½ cups shredded Swiss cheese
• 3 oz cream cheese (softened)
• 2 tbsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp black pepper
• 1 tbsp chopped fresh parsley (optional)

Optional Topping:

• 1 egg (beaten, for egg wash)
• 1 tbsp sesame seeds or poppy seeds (optional)

Instructions:

1. Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Line a large baking sheet with parchment paper for easy cleanup.

2. Prepare the Filling

• In a mixing bowl, combine the following:
  • Shredded chicken
  • Diced ham
  • Shredded Swiss cheese
  • Cream cheese
  • Dijon mustard
  • Garlic powder
  • Black pepper
  Mix everything well until evenly combined.

3. Arrange the Crescent Dough

• Separate the crescent dough into triangles.
• Arrange the dough on the baking sheet in a circular pattern, with the wide ends overlapping in the center and the points facing outward. It should form a sun-like shape.

4. Add the Filling

• Spoon the chicken and ham mixture evenly over the wide ends of the dough.

5. Form the Ring

• Fold the pointed ends of the dough over the filling and tuck them underneath the center of the ring. The filling should be mostly covered but still visible in sections between the dough.

6. Add the Topping

• Brush the dough with the beaten egg to give it a golden, glossy finish.
• If desired, sprinkle with sesame seeds or poppy seeds for an extra touch.

7. Bake

• Bake for 20-25 minutes, or until the dough is golden brown and cooked through. Keep an eye on it, and remove when it’s beautifully golden and crispy.

8. Cool and Serve

• Let the Cordon Bleu Crescent Ring cool for about 5 minutes before slicing it.
• Garnish with fresh parsley if desired.

Tips:

• Add Some Extra Flavor: Feel free to add a drizzle of garlic butter over the top for an extra savory kick!
• Make It Even More Cheesy: If you love cheese, add extra shredded Swiss cheese inside the dough for an even gooier center.
• Leftovers: The leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven to keep the dough crisp.