Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a small bowl, combine the Dijon mustard and mayonnaise. In another bowl, mix the cooked chicken with the garlic powder and Italian seasoning.
- Separate the crescent roll dough into triangles. Arrange the triangles on the prepared baking sheet, with the wide ends overlapping in the center and the pointed ends facing outward. Leave a small opening in the middle.
- Spread the mustard-mayonnaise mixture over the wide portions of the dough. Layer the ham and Swiss cheese over the sauce, then add the seasoned chicken.
- Fold the pointed ends of the crescent dough over the filling and tuck them underneath the inner edge of the ring. Continue around the circle until the filling is enclosed.
- Brush the top of the dough with melted butter. Sprinkle with a little extra Italian seasoning or parsley, if desired.
- Bake for 25–30 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly.
- Allow the ring to cool for a few minutes before slicing. Serve warm with extra Dijon mustard or your favorite dipping sauce.
Nutrition
Notes
Serve your Cordon Bleu Crescent Ring with a crisp green salad, roasted vegetables, steamed broccoli, or a bowl of creamy soup. For extra flavor, offer honey mustard, Dijon mustard, or garlic dipping sauce on the side.
Helpful tip: If the crescent dough begins browning too quickly, loosely cover the ring with aluminum foil during the final minutes of baking. Letting it rest briefly before slicing also helps the cheesy filling stay in place.