Crescent-Wrapped Drumsticks |
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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
8 chicken drumsticks |
1/4 cup butter |
1/2 cup barbecue sauce |
1 (8 ounce) package pillsbury refrigerated crescent dinner rolls |
1 egg, lightly beaten |
2 teaspoons grated parmesan cheese |
2 teaspoons italian seasoning |
2 teaspoons sesame seeds, toasted |
Directions:
1. Remove and discard skin from drumsticks, In a large skillet, melt butter over medium heat; stir in the barbecue sauce. Add drumsticks. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until a meat thermometer reads 170°, turning occasionally. Remove chicken from pan; cool slightly.
2. Separate crescent dough into eight triangles; place in a lightly greased 15-in. x 10-in. x 1-in. baking pan. Brush dough with some of the beaten egg; sprinkle with Parmesan cheese and Italian seasoning. Place meaty portion of each drumstick at the tip of each triangle , with bony portion extended beyond one long side of triangle. Wrap drumstick in dough; place seam side down. Brush with remaining egg; sprinkle with sesame seeds.
3. Bake at 375° for 13-15 minutes or until golden brown and a meat thermometer reads 180°.
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