Description
This Chicken Cordon Bleu Pizza Braid combines the classic flavors of chicken cordon bleu with the fun presentation of a braided pizza. Tender cooked chicken, savory ham, creamy alfredo sauce, dijon mustard, and melty Swiss cheese are wrapped in flaky pizza dough and baked to golden perfection. It’s a deliciously comforting dish perfect for sharing with family or guests.
Ingredients
Scale
Filling
- 1¼ cups cooked chopped chicken
- ¾ cup diced ham
- 1 cup shredded Swiss cheese
- 1 cup alfredo sauce
- 1 Tbsp dijon mustard
Dough & Topping
- 1 (13.8-oz) can refrigerated pizza dough
- 3 Tbsp butter (melted)
- ¼ cup grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400ºF to ensure it’s hot and ready for baking the pizza braid.
- Prepare Dough: Roll out the refrigerated pizza dough vertically on a 10×15-inch baking sheet lined with parchment paper for easy cleanup and to prevent sticking.
- Make Filling: In a bowl, combine the cooked chopped chicken, diced ham, shredded Swiss cheese, alfredo sauce, and dijon mustard. Mix well to create a flavorful filling.
- Assemble Braid: Spread the chicken mixture down the center of the rolled-out dough. Cut 12 strips on each side of the dough, then lift strips of dough across the mixture alternating sides to form a braided pattern over the filling.
- Brush & Sprinkle: Brush the braided dough with melted butter to promote golden browning, then sprinkle with grated parmesan cheese for added flavor and texture.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the braid is golden brown and cooked through. Remove from oven and let cool slightly before slicing and serving.
Notes
- Ensure the chicken is fully cooked before using in the filling.
- Feel free to substitute ham with prosciutto or turkey for a different flavor.
- The alfredo sauce adds moisture and creaminess, so avoid adding additional liquid to the filling mixture.
- Use a sharp knife or pizza cutter to make neat strips in the dough for easier braiding.
- This recipe can be prepared ahead of time and refrigerated before baking; just increase baking time slightly when cooking from chilled.
