Philly croissant loaf


  • 1 package pillsbury reduced fat crescent rolls
  • 1.5 cups cooked shredded chicken
  • ½ cup green pepper diced
  • ½ cup red onion diced
  • ½ cup ranch dressing *I used my zero point ranch dressing linked in opening write up
  • Dash of salt & pepper
  • 3 slices light provolone cheese *see picture any light cheese will work
  • 1 egg with a tablespoon of water for an egg wash


  • Preheat the oven to 375F, and line a baking sheet with some parchment paper. Lightly spray it with nonstick cooking spray.
  • In a bowl, mix together the shredded, cooked chicken, pepper, onion, salt, pepper, and ranch dressing.
  • Lay out the crescent roll dough on the cookie sheet and pinch together any open seems. Using a pizza cutter or sharp knife, 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).
  • Place the chicken mixture on the croissant dough filling the middle from the top to the bottom. Break the cheese slices in half and lay them on top of the chicken mixture. Then, using the cut sides, braid the bread to seal it closed. Be sure to seal any open seems. Brush the egg wash on the bread.
  • Bake it in the oven for 27 minutes or until golden brown.
  • Once it has slightly cooled, cut it into 8 equal servings.
  • Serve immediately. Enjoy!


7 points per serving with regular Ranch dressing based on the WW app recipe creator.  5 points per serving with Zero Point Ranch dressing. 5 points per serving with Fat Free Ranch dressing. 

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

Personal Points- 4-5 depending on your 0PP foods 

Freestyle SP- 4 (blue & purple) using WW recipe builder

Smart Points- 5 (green) using SP calculator

Points Plus- 5 using PP calculator


Serving: 1servingCalories: 208kcalCarbohydrates: 16gProtein: 13gFat: 10gSaturated Fat: 2.3gSodium: 573mgFiber: 0.42gSugar: 4.3g

By Fkkzzz

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