Philly Croissant Loaf  – Drizzle Me Skinny! Recipe enthusiasts

If you need easy and tasty food options for your football Sunday, this Philly Croissant Loaf should be the first thing you make. It’s simple and can be in the oven in under 10 minutes. I was inspired by my chicken parmesan croissant loaf but just gave this one a new flavor. It’s perfect for tailgating, summer BBQs, or a poolside snack if you need one. 

You need just a few ingredients and by using my zero point ranch dressing recipe, I was able to keep points nice and low. Philly Croissant Loaf will be popular with the family for dinner, and the leftovers make a fantastic lunch option. Philly Croissant Loaf is filled with tender chicken, savory vegetables, and melted cheese. You can’t go wrong with that combo! Add this to your weekly menu, and you’ll love how easily you can whip it up. 

Three reasons why you need to make this recipe!

It’s easy and very flavorful. 

Sometimes easy recipes are bland or severely lacking in flavor. But not this philly croissant loaf. It’s delicious and highly flavored. 

Philly Croissant Loaf is healthy.

It’s a great alternative if you’re craving the classic sub sandwich, but don’t want to overload your day with calories. One serving is just 208 calories! 

Even with the delicious cheese added, it’s low in fat. 

One serving of this Philly croissant loaf is only 10 grams of fat. A typical Philly cheesesteak sandwich will cost you 40 grams of fat or more! There’s no reason to spend your calories that way with you have this healthy alternative. 

Ingredients you need to make 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 store-bought ranch dressing or zero point ranch dressing 
• Dash of salt and pepper
• 3 slices light provolone cheese
• 1 egg whisked with a tablespoon of water for an egg wash

How to make Philly Croissant Loaf (step by step): 

1. Preheat the oven to 375F, and line a baking sheet with some parchment paper. Lightly spray it with nonstick cooking spray. 
2. In a bowl, mix together the shredded, cooked chicken, pepper, onion, salt, pepper, and ranch dressing. 
3. 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).
4. 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.
5. Bake it in the oven for 27 minutes or until golden brown.
6. Once it has slightly cooled, cut it into 8 equal servings. 
7. Serve immediately. Enjoy!

Makes 8 servings. Nutrition info for 1 serving: Calories 208,  Fat 10 g, Saturated fat 2.3 g,  Carbs 16 g,  Fiber .42 g, Sugars 4.3 g, Sodium 573 mg, Protein 13 g. 

WW Points 

• Pillsbury reduced fat crescent rolls 27 points
• Cooked shredded chicken 0 points
• Diced green pepper 0 points
• Diced red onion 0 points
• Ranch dressing 19 points OR Zero Point Ranch dressing 0 points OR Fat-Free Ranch dressing 5 points. 
• Salt and pepper 0 points
• Light provolone cheese 9 points
• Egg 0 points

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

Different ways to change up this recipe: 

• Use Zero Point Ranch dressing or Fat-Free Ranch dressing to lighten up the Weight Watchers points without affecting the delicious taste. 
• You can try using extra lean ground beef instead of shredded chicken for a more traditional Philly cheesesteak taste. It may add a few Weight Watchers points. 

Tips and Tricks for Making Philly Croissant Loaf: 

• I cook chicken breast in a crockpot on high with some chicken broth for approx 3-4 hours then shred it with forks. It makes plenty of chicken to use throughout the week in recipes like this. 
• To cut even servings, start by cutting in the center, then cut the two pieces in the center and repeat, giving you 8 equal portions.
• Store any leftovers in the fridge, and reheat for 1 minute in the microwave for lunch the next day!  
• Philly Croissant Loaf freezes well, just make sure to wrap it tightly with Saran wrap. 

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