INSTRUCTIONS
1. Preparation and Dough Setup Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil (lightly greased) to prevent sticking. Roll out your dough into a large rectangle. If using pizza dough, ensure it is stretched evenly so it bakes at the same rate.
2. The “Cutting” Technique To get that braided look, you aren’t actually weaving separate pieces of dough. Instead, imagine a column down the center of your rectangle (about 4 inches wide). Use a knife or pizza cutter to cut horizontal strips (about 1 inch wide) along both the left and right sides of the dough, leaving the center column intact.
3. Layering the Filling In that center column, begin stacking your ingredients. Start with a foundation of cheese slices. Next, add your thick-cut roasted chicken. Top the chicken with the smoked ham slices, and finish with another generous layer of cheese. This “cheese sandwich” method ensures that the meat is enveloped in melted goodness from both sides.
4. Braiding the Dough Starting at one end, fold the top and bottom edges of the dough slightly over the filling to seal the ends. Then, take the first strip from the left and fold it diagonally over the filling. Take the first strip from the right and fold it over the left strip. Repeat this alternating pattern all the way down, tucking the last strips under the bottom edge.
5. The Finish and Bake Brush the entire surface of the braid with your egg wash. This is the secret to the glossy, mahogany finish. Bake for 20–25 minutes, or until the pastry is puffed and deep golden brown. If you see cheese starting to bubble out of the sides, it’s a sign that the interior is perfectly hot.
SERVINGS
This recipe serves 4 to 6 people as a main course, or up to 10 people if served as sliced appetizers.
NOTE
To prevent the bottom of the pastry from becoming soggy, ensure your meat is patted dry with a paper towel before layering. If the chicken or ham has too much moisture, it will steam the dough from the inside. For an extra kick, you can spread a thin layer of Dijon mustard or honey mustard on the dough before adding the cheese!
