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Crescent-Wrapped Drumsticks Recipe

Crescent-Wrapped Drumsticks Recipe photo by Taste of Home

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Looking for a different way to do drumsticks? A friend shared this recipe with me. The drums are simmered in barbecue sauce and then wrapped in crescent roll dough that's sprinkled with Parmesan cheese and Italian seasoning. -Paula Plating, Colorado Springs, Colorado

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Crescent-Wrapped Drumsticks Recipe

Prep: 50 min. Bake: 15 min.

Yield: 4 Servings

50 15 65

Ingredients

8 chicken drumsticks
1/4 cup butter, cubed
1/2 cup KC Masterpiece®

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Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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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 180°, 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 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).

Nutritional Facts 1 serving (2 each) equals 610 calories, 38 g fat (14 g saturated fat), 179 mg cholesterol, 942 mg sodium, 27 g carbohydrate, 1 g fiber, 36 g protein.

Originally published as Crescent-Wrapped Drumsticks in Taste of Home October/November 2003, p27

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Reviews for Crescent-Wrapped Drumsticks

Crescent-Wrapped Drumsticks

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Reviewed on Apr. 02, 2012 by NancyHanks

I use 4 boneless thighs instead of the drumsticks and separate the dough into 4 rectangles. I also leave out the butter to make it a tad healthier. This is one of my favorite recipes! Yes

Reviewed on Oct. 07, 2011 by willyoubemyfriend

This was so good, my husband even helped me cook it because he loves those cresent rolls. Will make again for sure.

Reviewed on Feb. 10, 2011 by zitolisa

this was easy to make and my kids loved it.

Reviewed on Sep. 12, 2010 by tinkfreak1887

It was easy to make and my whole family enjoyed it. Thanks taste of home.

Reviewed on Dec. 22, 2009 by HeidiLSB

Woo hoo! LOVE this recipe!! I make it all the time for my family!

Reviewed on Dec. 11, 2009 by sarahleigh81

I make this recipe with boneless skinless thighs. The taste is wonderful!

Reviewed on Aug. 28, 2009 by marysanderson

I thought my kids would love this dish because they love bbq chicken and they love anything to do with crescent rolls. Sadly, they didn't care for them at all and I ended up having to throw them out. Maybe if I tried what HeidiLSB's advice and dice the chicken up and then wrap it, it would go over better. I'll have to give it a try.

Reviewed on Aug. 17, 2009 by HeidiLSB

I've made this 3 times now, for different occasions. This works well if you dice up boneless/skinless chicken and wrap it, too. Found this out when some chicken fell off the bone: I just wrapped it up and it made it just as good, but a different presentation.

Reviewed on Aug. 06, 2009 by HeidiLSB

This is AWESOME! Very easy to prepare and tastes great. My mom called it 'Poor Man's Chicken Wellington!' Don't worry what the crescent roll seam side looks like (as I was) - when it bakes, they come out perfectly. I can see myself making this for a crowd in the future! Thanks!