“Someone brought this to a holiday party and everyone loved it, including me. She gave out the recipe and this is it.”

Ingredients Nutrition

  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon onion, chopped
  • 10 ounces cooked chicken breasts, chopped
  • 8 slices bacon, crisply cooked and chopped
  • 1 cup swiss cheese, shredded
  • 2 (8 ounce) packages refrigerated crescent dinner rolls
  • 1 egg white, lightly beaten


  1. Preheat oven to 350 degrees.
  2. Use 2 quart bowl, mix all ingredients well except for egg white and crescent rolls; stir by hand.
  3. Roll out crescent rolls onto cookie baking sheet; do not separate.
  4. Seal seams.
  5. Using a pizza cutter, cut crescents into strips (starting on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long).
  6. Spread chicken mixture down the center of the crescents.
  7. Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
  8. Repeat, alternating strips of dough to form a braid.
  9. Fold the bottom edges of the dough up at the ends of braid.
  10. Brush top of dough with a lightly beaten egg white, if desired.
  11. Bake 25-30 minutes or until golden brown; cover with foil when baking or crust becomes too brown.
  12. (Note: You can use 2 cans of the larger big and flaky crescent rolls (6 sections instead of eight) and make 2 smaller braids instead of one large braid (one can per braid) and it works fine. You use 1/2 of the chicken mixture for each braid).

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