Savory Chicken Strudel Sandwiches

chicken streudel sandwiches MW


This recipe is so easy to do.  If you’re looking for a fun and easy chicken sandwich recipe, here it is.

One nice thing about this recipe is that you can substitute ingredients for whatever left-over raw vegetables you have in the fridge:  broccoli, carrots, zucchini, squash, cauliflower, cabbage, etc.

You can also substitute other meat for the chicken.  I’ve used ham, turkey, and bacon.  When I use ham, I use swiss or mozzarella cheese instead of cheddar.

Serve these  chicken sandwiches when you need a light, substantial lunch.  You’ll be glad you did.

These sandwiches were baked and served in stoneware from Celebrating Home.

The original recipe credit goes to Taste of Home.  Find more great recipes at


Recipe type: main dish - sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 2 cups diced cooked chicken
  • ½ cup shredded carrots
  • ½ cup finely chopped broccoli
  • ½ cup shredded carrots
  • 2 cloves garlic, minced
  • ⅓ cup finely chopped red pepper
  • ½ tsp. dill weed
  • 4 oz. shredded sharp cheddar
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ½ cup cream cheese (you can substitute mayonnaise)
  • 16 oz. refrigerated crescent rolls
  • 1 egg white, beaten OR milk
  • 2 Tbsp. slivered almonds
  1. In a bowl, combine the first 10 ingredients. Mix well.
  2. Unroll crescent dough and place in a greased 15 x 10 x 1 in. baking pan.
  3. Press the seams and perforations together, forming a triangle that fits onto your pan. (The dough will hang over edges of pan).
  4. Spread the filling lengthwise down the center of the dough.
  5. On each side, cut strips (approx. 1½ inch wide)
  6. Starting at one end, alternate the strips, twisting twice and laying at an angle across the filling. Seal the ends.
  7. Brush dough with egg white (I just use milk); sprinkle with almonds (optional).
  8. Bake at 375 for 30-35 minutes or until golden brown.
  9. Cut into slices. Serve warm. 12 servings.


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