Crescent-Wrapped Drumsticks Recipe
Crescent-Wrapped Drumsticks Recipe photo by Taste of Home
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Crescent-Wrapped Drumsticks Recipe

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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
TOTAL TIME: Prep: 50 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 50 min. Bake: 15 min.
MAKES: 4 servings


  • 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

Nutritional Facts

2 each: 610 calories, 38g fat (14g saturated fat), 179mg cholesterol, 942mg sodium, 27g carbohydrate (8g sugars, 1g fiber), 36g protein.


  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375° for 13-15 minutes or until golden brown and a meat thermometer reads 180°. Yield: 4 servings (2 drumsticks each).
Originally published as Crescent-Wrapped Drumsticks in Taste of Home October/November 2003, p27

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bblatt01 User ID: 212914 218177
Reviewed Jan. 18, 2015

"Very Very Good! I would recommend this strongly!"

NancyHanks User ID: 250004 128878
Reviewed Apr. 2, 2012

"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!"

willyoubemyfriend User ID: 3916802 55733
Reviewed Oct. 7, 2011

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

zitolisa User ID: 2006372 55730
Reviewed Feb. 10, 2011

"this was easy to make and my kids loved it."

tinkfreak1887 User ID: 5423011 55698
Reviewed Sep. 12, 2010

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

HeidiLSB User ID: 1348517 65759
Reviewed Dec. 22, 2009

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

sarahleigh81 User ID: 3444209 65723
Reviewed Dec. 11, 2009

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

marysanderson User ID: 4335785 99814
Reviewed Aug. 28, 2009

"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."

HeidiLSB User ID: 1348517 128856
Reviewed Aug. 17, 2009

"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."

HeidiLSB User ID: 1348517 129852
Reviewed Aug. 6, 2009

"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!"

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