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Crescent-Wrapped Drumsticks

 Crescent-Wrapped Drumsticks
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
4 ServingsPrep: 50 min. Bake: 15 min.


  • 8 chicken drumsticks
  • 1/4 cup butter, cubed
  • 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


  • 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).

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Crescent-Wrapped Drumsticks (continued)

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.