Step 2: Cut for the Braid
Divide the dough visually into three lengthwise sections. The middle 3 inches will hold the filling. Cut 8–10 diagonal strips (about 1 inch wide) along the two side sections, leaving the center intact.
Step 3: Add the Filling
Spread the chicken along the center, leaving a 1-inch border at top and bottom. Layer the ham over the chicken, then top with Swiss cheese.
Tip: Fold large slices of ham in half to keep them inside the center section and maintain a neat braid.
Step 4: Braid the Dough
Fold the top and bottom dough flaps over the filling ends to seal. Alternate crossing the left and right strips over the center, overlapping like a shoelace. Tuck any loose ends under the bottom.
Step 5: Bake Until Golden
Bake for 18–22 minutes, until the braid is deep golden brown and the cheese is bubbling through the strips.
Tip: Rotate the pan halfway through baking to ensure even browning, as most ovens have hot spots.
Step 6: Rest Before Slicing
Let the braid rest for 5 minutes. This allows the cheese to set slightly, making it easier to slice without spilling.
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