Crescent Wrapped Drumsticks

Makes 4 servings

• 8 chicken drumsticks
• 1/4 cup butter or margarine
• 1/2 cup barbecue sauce
• 1 8-ounce tube refrigerated crescent rolls
• 1 egg lightly beaten
• 2 teaspoons grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 2 teaspoons sesame seeds

1.  Remove and discard skin from drumsticks.

2.  In a large skillet, melt butter over medium heat; stir in the barbecue sauce.  Add chicken.  Bring to a boil, reduce heat; cover and simmer for 20 minutes or until a meat thermometer reads 170 degrees, turning occasionally.  Remove chicken from pan and cool slightly.

3.  Separate crescent dough into eight triangles and place in a lightly greased 15×10 inch baking pan.

4.  Brush dough with some of the beaten egg; sprinkle with Parmesan cheese and Italian seasoning.

5.  Place the meaty portion of each drumstick at the tip of each triangle, with the bony portion extended beyond on along side of the triangle.  Wrap each drumstick in dough; place seam side down.  Brush with remaining egg; sprinkle with sesame seeds.

6.  Bake at 375 degrees for 13-15 minutes or until golden brown and a meat thermometer reads 180 degrees.