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chicken parmesan croissant loaf

5-6PP, 5SP blue, green & purple
Prep Time 10 mins
Cook Time 23 mins
Total Time 33 mins
Course Main meals
Servings 8


  • 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


  • 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 Tbsp of parm 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


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
Nutritional info (incl all ingredients) Calories 177...Fat 7.6g..Sat fat 2.8g...Carbs 15.9g...Fiber 1g...Sugar 4.3g...Protein 13.2g using My Fitness Pal