This Lightened Up Chicken Parmesan Croissant Bread is the stuff dreams are made of with delicious crescent dough, marinara sauce, chicken, and plenty of cheese. And even with all that deliciousness, it's under 200 calories a slice. Serve it as an appetizer or main course with a big green salad. Jump to Recipe keyboard_arrow_down
This Chicken Parmesan Croissant Bread filled with chicken breast, tomato sauce, mozzarella cheese, and Parmesan cheese is so tasty. Between the buttery crescent dough and the chicken parmesan filling, this stuffed bread is addictive.
Sometimes the best meals are created by accident or necessity. This one started with necessity as I stared at some leftover shredded chicken that I needed to use. After continuing to dig through my fridge, I saw the crescent dough and suddenly got inspired to make this filled Chicken Parmesan Croissant Bread. To keep things simple, I just tossed the chicken with marinara sauce, added some cheese, and filled the bread. It really couldn't be easier. And the results are well worth the little work it does take.
The trickiest part of making this bread is creating the braid. But believe me, although it may look hard, it is really simple. Once you have laid out your crescent dough, you are going to cut lines in the dough along both sides using a pizza cutter. The trick is to make sure you leave enough space in the middle for the filling. Then the cut sides will be braided over the top of the filling. Use the below picture to help.
The other important thing to know about this bread is that it is definitely fork and knife bread. Although you may be able to pick up the end pieces to eat them, most pieces will be too heavy to pick up and eat. It is sort of like a calzone in that sense.
One more thing I always like to discuss when making anything with spaghetti or marinara sauce is what to look for when choosing a sauce. Unfortunately jarred tomato is one of those things that can have lots of added sugar. This means more calories and points. So make sure to look for a sauce that has no added sugar or only a small amount of added sugar. Some of my favorites include Trader Joe's, Eden Organic, Rao's, and Newman's Own.
What to serve with Chicken Parmesan Bread?
If you are making this as the main dish, you will want to add some healthy sides to make it a full meal. My favorite side dish options are salads, roasted or sauteed veggies, or soup. I also like serving it with spaghetti squash with some tomato sauce to make it feel like a traditional chicken parm meal. Here are some of our favorite side dish options:
- Kale Caesar Salad
- Chickpea Greek Chopped Salad
- Garlic Roasted Broccoli
- Spicy Ranch Zucchini Fries
- Roasted Parmesan Summer Squash
- Strawberry Spinach Salad
Tips for Making Chicken Parmesan Croissant Bread
- Protein: This recipe can be made with lots of different protein sources depending on what you have on hand. Shredded chicken breasts or thighs work. You can also use cooked ground chicken, turkey, or turkey sausage. For a vegetarian option, use white beans or vegetarian crumbles.
- Veggies: Althgouh I haven't tried it, I think you could easily add some veggies to this as well. I would try spinach, cooked bell peppers, cooked eggplant, or cooked zucchini. It's important to cook the vegetables first and remove any extra moisture so that they don't make the bread soggy.
- Spicy: If you like things spicy, add some red pepper flakes to the bread before cooking. You could also add them to the sauce.
- Buffalo: One reader commented that she switched the marinara for buffalo sauce and made a chicken buffalo bread! Sounds delicious and I can't wait to try it. I would probably sprinkle the outside of the bread with Ranch seasoning as well.
Lastly this bread freezes well so don't be afriad to make a few loaves. You can enjoy one know and save the other in the freezer for a quick appetizer or meal in the future.
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Lightened Up Chicken Parmesan Croissant Bread
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- 8 oz. reduced fat crescent rolls (I used Pillsbury)
- 1.5 cups cooked shredded chicken breast
- 1/2 cup part skim shredded mozzarella (I use Trader Joe's brand)
- 1 cup marinara sauce (I used reduced fat/low sugar)
- 1/4 cup grated parmesan cheese
- 1/2 tsp Italian seasoning
- 2 U egg whites
Preheat oven to 375F. Spray a large baking sheet with some cooking spray.
Lay out your crescent dough into one big piece and pinch any seems closed. Using a pizza cutter you want to cut lines all the way down (even on each side) so you can braid the loaf, leaving the middle uncut for your filling (see picture above)
In a bowl mix your chicken, pasta sauce, mozzarella cheese and parmesan cheese. Leave 1/2 tablespoon of Parmesan cheese for sprinkling on top.
Place your chicken mixture on your croissant dough filling the middle from the top to the bottom, then using the cut sides braid the bread to seal it closed. Brush egg whites on bread. Sprinkle remaining parmesan cheese on top and Italian seasoning.
Bake in the oven for approximately 23 minutes or until dough is a golden brown. Cut into 8 equal portions, the middle pieces can't be picked up as easy as the end pieces and will require a fork to eat. This will freeze well.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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