Chicken Cordon Bleu Pizza Braid – we are obsessed with this quick meal! Pizza dough stuffed with chicken, ham, alfredo sauce, swiss cheese, and dijon mustard and topped with grated parmesan cheese. SO easy to make! A great way to use up leftover chicken and holiday ham. We make this at least once a month. We love this for lunch, dinner, and as a party appetizer. Kids and adults gobble this up!
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Pin This RecipeCheesy Chicken & Ham Pizza Braid
This Chicken Cordon Bleu Pizza Braid is one of our favorite midweek meals. We’ve made it several times and really love it. Chicken, ham, alfredo sauce, swiss cheese, and dijon mustard baked in pizza dough. My favorite thing about this recipe is the yummy parmesan crust! We gobbled this up and both went back for seconds. Add this to your menu ASAP! It is sure to be a hit with your family too!
How to Make Chicken Cordon Bleu Braid
This pizza recipe is super easy to make with only a few simple ingredients. In a small bowl, stir together chopped chicken, diced ham, alfredo sauce, dijon mustard, and swiss cheese — season with salt and black pepper. Set aside.
Unroll a can of refrigerated pizza dough on top of parchment paper and roll it into a long rectangle. Using a sharp knife, make cuts on the long sides of the dough. Cut 12 wide strips on each side.
Spoon the chicken mixture down the center of the dough. Lift strips of dough and crisscross across the filling. Place the braid on a baking sheet or large pizza pan. Brush the top of the braid with melted butter. Sprinkle with grated parmesan cheese. Pre-heat oven and bake until the pizza crust has a deep golden brown color. Let the braid cool for 5 minutes and then cut into slices with a serrated knife or pizza cutter. Garnish with parsley.
Tips & Frequently Asked Questions
- I use rotisserie chicken in this recipe. You can use any cooked chicken that you have on hand. Boneless chicken breast, chicken fingers, and chicken thighs all work great.
- Here is our recipe for Homemade Rotisserie Chicken: https://www.plainchicken.com/slow-cooker-rotisserie-chicken/
- Can substitute chopped turkey.
- This is a great recipe to use up any leftover ham.
- Can substitute Canadian bacon.
- I used a can of refrigerated pizza dough for this recipe. You can substitute a can of crescent roll dough.
- If using crescent dough, do not separate the rolls and seal perforations and seams.
- You may have some leftover filling if using crescent rolls.
- My favorite jarred Alfredo sauce is Rao’s. I also like Trader Joe’s and Bertolli d’Italia Alfredo sauce.
- You can substitute an equivalent amount of homemade Alfredo sauce.
- We thought the alfredo sauce had enough seasoning in it. Feel free to add some garlic powder or onion powder to the jarred sauce for extra flavor.
- I use shredded swiss cheese in this recipe. You can use any type of cheese that you enjoy in this dish. Mozzarella cheese, fontina, asiago, or provolone cheese are equally delicious.
- Feel to add your favorite vegetable to the chicken mixture.
- Bell peppers, spinach, green onions, mushrooms, and broccoli are delicious.
- Can Chicken Cordon Bleu Pizza be made in advance? Yes! You can assemble the braid and refrigerate it overnight before baking.
- Can Chicken Braid be frozen? Yes! Bake the braid and let it cool completely. Wrap the braid in plastic wrap and aluminum foil and freeze. When ready to eat, thaw and reheat in the microwave or covered with aluminum foil in the oven.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Stuffed Chicken & Ham Bread
This easy pizza braid has been on repeat at our house. We just can’t get enough of all the delicious flavors! This is great for lunch and dinner. I’ve even made this and served it as an appetizer for parties!
We usually serve this with some pasta and a salad or broccoli. Give this a try the next time you need a quick and easy meal the whole family will enjoy!
Looking for more delicious recipes to go with this awesome pizza braid? Here are some popular recipes from the blog:
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Chicken Cordon Bleu Pizza Braid
Ingredients:
- 1¼ cups cooked chopped chicken
- ¾ cup diced ham
- 1 cup shredded Swiss cheese
- 1 cup alfredo sauce
- 1 Tbsp dijon mustard
- 1 (13.8-oz) can refrigerated pizza dough
- 3 Tbsp butter melted
- ¼ cup grated parmesan cheese
Instructions:
- Preheat oven to 400ºF.
- Roll out pizza dough vertically on a 10×15-inch baking sheet lined with parchment paper.
- In a bowl, mix together chicken, ham, cheese, alfredo sauce, and dijon mustard. Spread the chicken mixture down the center of the pizza dough.
- Cut 12 strips on each side of the dough. To braid, lift strips of dough across mixture to meet in center. Continue alternating strips to form a braid.
- Brush braid with melted butter and sprinkle with parmesan cheese.
- Bake for 25 to 30 minutes – until golden brown.
Notes:
- I used a can of refrigerated pizza dough for this recipe. You can substitute a can of crescent roll dough.
- If using crescent dough, do not separate the rolls and seal perforations and seams.
- You may have some leftover filling if using crescent rolls.
- My favorite jarred Alfredo sauce is Rao’s. I also like Trader Joe’s and Bertolli d’Italia Alfredo sauce.
- You can substitute an equivalent amount of homemade Alfredo sauce.
- I use shredded swiss cheese in this recipe. You can use any type of cheese that you enjoy in this dish. Mozzarella cheese, fontina, asiago, or provolone cheese are equally delicious.
- Feel to add your favorite vegetable to the chicken mixture.
- Bell peppers, spinach, green onions, mushrooms, and broccoli are delicious.
- Can Chicken Cordon Bleu Pizza be made in advance? Yes! You can assemble the braid and refrigerate it overnight before baking.
- Can Chicken Braid be frozen? Yes! Bake the braid and let it cool completely. Wrap the braid in plastic wrap and aluminum foil and freeze. When ready to eat, thaw and reheat in the microwave or covered with aluminum foil in the oven.
- Store leftovers in an airtight container in the refrigerator.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe