CRESCENT-WRAPPED DRUMSTICKS

CRESCENT-WRAPPED DRUMSTICKS
4 ServingsPrep: 50 min. Bake: 15 min.
Ingredients
8 chicken drumsticks
1/4 cup butter
1/2 cup barbecue sauce
1 tube (8 ounces) refrigerated crescent rolls
1 egg, lightly beaten
2 teaspoons grated Parmesan cheese
2 teaspoons Italian seasoning
2 teaspoons sesame seeds, toasted
Directions
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.
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.
Bake at 375° for 13-15 minutes or until golden brown and a meat
thermometer reads 180°. Yield: 4 servings (2 drumsticks each).
SKINLESS THIGHS CAN ALSO BE USED FOR THIS RECIPE