Saturday, July 31, 2010

Crescent-Wrapped Drumsticks

8 chicken drumsticks, 1/4 cup butter, 1/2 cup barbecue sauce, 1 tube (8oz.) refrigerated crescent rolls, 1 egg, lightly beaten, 2 t.Parmesan cheese, 2 t. Italian seasoning, 2 t. sesame seeds, toasted.

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 degrees, turning occasionally. Remove chicken from pan; cool slightly.

Separate crescent dough into eight triangles;place in a lightly greased 15"x10"x1" 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 degrees for 13 - 15 minutes or until golden brown and meat thermometer reads 180 degrees.

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