Ingredients
8 chicken drumsticks1/4 cup butter, cubed1/2 cup barbecue sauce1 tube (8 ounces) refrigerated crescent rolls1 egg, lightly beaten2 teaspoons grated Parmesan cheese2 teaspoons Italian seasoning2 teaspoons sesame seeds, toasted
Preparation
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 thermometer reads 180°, turning occasionally. Remove chicken from pan; cool slightly.
Separate crescent dough into eight triangles; place in a lightly greased 15x10x1-in. baking pan. Brush dough with some of the beaten egg; sprinkle with 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 thermometer reads 180°.
