If you have any shredded chicken or leftover rotisserie chicken to use up, this recipe is the perfect one to do it with. With just a few other ingredients, you can create a tasty, protein-focused bread to snack on. This chicken parmesan croissant bread loaf is a super easy recipe to bake and will result in a delicious snack option! You could pair it with some zero point or low point side dishes for a quick meal or serve it at your next party as an appetizer. 

The sharp parmesan in this chicken parmesan croissant bread loaf adds a tang of flavor that balances out the richness you get from crescent rolls. Adding chicken to this bread loaf ensures you’re getting adequate protein, which in turn helps keep you full! It’s a tasty treat you can whip up anytime throughout the week. 

Three reasons why you need to make this recipe!

You can have bread even on a diet! 

This recipe is lightened up – only 150 calories per serving. Due to it having carbs and protein, it will give you a hefty snack without taking up a chunk of your daily calories. It’s a big win! 

It’s delicious.

This is an easy reason, but it’s true. The combination of the savory chicken with the creamy, melted mozzarella cheese, sharp parmesan cheese, and aromatic herbs pairs perfectly with the buttery crescent rolls. 

Chicken Parmesan Croissant Bread Loaf is fantastic for work lunches. 

If you want something tasty to take to work for lunch, but you need something that’s quick to eat, and won’t stink up the break room, this recipe is perfect. You get a fully balanced meal with just one serving of this bread loaf. You could even make it for kids’ school lunches as well. 

Ingredients you need to make Chicken Parmesan Croissant Bread Loaf: 

  • 1 package Pillsbury reduced fat crescent rolls
  • 1.5 cups (6oz) cooked, shredded chicken
  • ½ cup reduced fat shredded mozzarella (I use Trader Joe’s brand)
  • 1 cup reduced fat tomato pasta sauce. (Ragu Light Tomato Basil is good)
  • ¼ cup grated parmesan cheese
  • Italian seasoning to taste
  • Egg whites to brush the loaf bread before baking

How to make Chicken Parmesan Croissant Bread Loaf (step by step): 

  1. Preheat the oven to 375F and spray a large baking sheet with some nonstick cooking spray.
  2. Lay out the crescent dough into one big piece and pinch any seams closed.
  3. Using a pizza cutter, cut lines all the way down on each side so you can braid the loaf, leaving the middle uncut for your filling (see picture above). 
  4. In a bowl, mix the chicken, pasta sauce, mozzarella cheese, and parmesan cheese. Leave ½ tablespoon of parmesan cheese for sprinkling on top.
  5. Place the chicken mixture on the crescent dough, filling the middle from the top to the bottom. Then using the cut sides, braid the bread to seal it closed. Brush a light amount of egg whites on the bread.
  6. Sprinkle remaining parmesan cheese and some Italian seasoning on top. Bake it in the oven for about 23 minutes or until the dough is golden brown.
  7. Cut the chicken parmesan croissant bread loaf into 8 equal portions. 

Makes 8 servings. Nutrition info for 1 serving: Calories 158,  Fat 5 g, Saturated fat 2 g,  Carbs 17 g,  Fiber .5 g, Sugars 5.3 g, Sodium 502.6 mg, Protein 10 g. 

WW Points 

  • Pillsbury reduced fat crescent rolls 27 points
  • Cooked shredded chicken 0 points 
  • Reduced fat shredded mozzarella 5 points
  • Reduced fat tomato pasta sauce 4 points 
  • Grated parmesan cheese 4 points
  • Italian seasoning 0 points 
  • Egg whites 0 points

5 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 5-6 depending on your 0PP foods 

Freestyle SP- (blue & purple)5 using WW recipe builder

Smart points- (green) 5 using SP calculator

Points plus- 5 using PP calculator

Different ways to change up this recipe: 

  • You could use extra lean beef or ground turkey, taco seasoning, and a Mexican cheese blend to create a taco version of this bread loaf! 
  • Turkey pepperoni can be substituted for the chicken (or just added in addition to the chicken) for a pizza version. Mushrooms and olives are also delicious additions. 
  • Get creative with it and make it your own! 

Tips and Tricks for Making Chicken Parmesan Croissant Bread Loaf: 

  •  The middle pieces can’t be picked up as easily as the end pieces and will require a fork to eat. But the taste is worth it! 
  • This bread loaf freezes well, or you can keep it in the fridge for up to 5 days. To reheat, I suggest popping a slice in the oven or air fryer to prevent the bread from getting soggy as it warms up. 

Similar recipes you’ll enjoy: 

4.55 from 11 votes

chicken parmesan croissant bread loaf

By: Drizzle
Servings: 8
Prep: 10 minutes
Cook: 23 minutes
Total: 33 minutes
baked chicken parmesan croissant bread
5-6PP, 5SP blue, green & purple

Ingredients 

  • 1 package Pillsbury reduced fat crescent rolls
  • 1.5 cups 6oz cooked shredded chicken
  • 1/2 cup reduced fat shredded mozzarella, I use Trader Joe's brand
  • 1 cup reduced fat tomato pasta sauce
  • 1/4 cup grated parmesan cheese
  • Italian seasoning
  • Egg whites to brush the loaf bread before baking

Instructions 

  • Preheat the oven to 375F and spray a large baking sheet with some nonstick cooking spray.
  • Lay out the crescent dough into one big piece and pinch any seams closed.
  • Using a pizza cutter, cut lines all the way down on each side so you can braid the loaf, leaving the middle uncut for your filling (see picture above).
  • In a bowl, mix the chicken, pasta sauce, mozzarella cheese, and parmesan cheese. Leave ½ tablespoon of parmesan cheese for sprinkling on top.
  • Place the chicken mixture on the crescent dough, filling the middle from the top to the bottom. Then using the cut sides, braid the bread to seal it closed. Brush a light amount of egg whites on the bread.
  • Sprinkle remaining parmesan cheese and some Italian seasoning on top. Bake it in the oven for about 23 minutes or until the dough is golden brown.
  • Cut the chicken parmesan croissant bread loaf into 8 equal portions.

Notes

5 points per serving based on the WW app recipe creator.  
Personal Points- 5-6 depending on your 0PP foods 
Freestyle SP- (blue & purple)5 using WW recipe builder
Smart points- (green) 5 using SP calculator
Points plus- 5 using PP calculator
 

Nutrition

Serving: 1sliceCalories: 158kcalCarbohydrates: 17gProtein: 10gFat: 5gSaturated Fat: 2gSodium: 502mgFiber: 0.5gSugar: 5.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main meals
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

4.55 from 11 votes (10 ratings without comment)

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41 Comments

  1. Do you think you could replace the crescent roll crust with 2-ingredient bagel dough? If it was rolled out into a rectangle and then cut in the same way, it might just work??

  2. Looks delish!! I’m wondering, how many points would it reduce if it was made with the infamous 2pt. dough?

    1. well, I can tell you there is 25 points in the reduced fat croissant roll, I am not too sure if it would bake the same and can only suggest you try it, please report back if you do 🙂

  3. I made this last night and it was delicious!! Thank you for sharing your recipes! Your recipes are part of what has made my WW journey successful. ?

  4. I substituted buffalo sauce for the tomato sauce and skipped the Italian seasoning. So good and only 4 pts!

      1. Oh wait :-/ it’s tomato paste? Because up there in the ingredients list, it says tomato pasta sauce (Not tomato paste) so I did homemade tomato/veggie sauce Was wondering why it’s a bit runny but 1 cup of tomato paste is a lot, no? Oh well. Already mixed it with my chicken and is in the fridge melding for when I put it together Also I only have fresh mozzarella. I wonder if that will be too watery and not melt as well. Have you tried any other cheeses before I test it out? I have provolone and gruyere/Swiss blend.

        1. Hi Teri, so the original comment asked me what tomato paste was, this is where the confusion lies.. I had not really put much thought into why she was asking me, the recipe does indeed call for tomato pasta sauce not tomato paste, big difference.. I think any cheese will work just as well 🙂

    1. I’m also confused as recipe say tomato pasta sauce but the link in the comments is for tomato PASTE. unsure which to buy

      1. Hi Lori, I use tomato sauce, like a pasta sauce as mentioned in the ingredients, not sure what you saw in the comments but always go based on recipe ingredients

      2. Oh yes. Up above the comments from before say tomato paste and talk about the 5oz cans. That’s probably what you read which just confused me as well.

        1. Sorry, yeah a bit of confusion, the first comment asked me what tomato paste was and before checking the recipe (I make so many I forget sometimes what is in what) I answered her letting her know what it was… this recipe calls for tomato pasta sauce like you’d use in spaghetti not paste