Crescent-Wrapped Drumsticks

• 8 chicken drumsticks
• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup barbecue sauce (your choice)
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1 egg, lightly beaten
• 2 teaspoons grated parmesan cheese
• 2 teaspoons italian seasoning
• 2 teaspoons sesame seeds, toasted

1. Remove and discard skin from drumsticks.
2. In a large skillet, melt butter over medium heat; stir in the barbecue sauce.
3. Add drumsticks.
4. Bring to a boil.
5. Reduce heat; cover and simmer for 30 minutes or until meat thermometer reads 170u0b0F, turning occasionally.
6. Remove chicken from pan; cool slightly.
7. Separate crescent dough into eight triangles; place in a lightly greased 15"x10"x1" baking pan.
8. Brush dough with some of the beaten egg; sprinkle with Parmesan cheese and Italian seasoning.
9. Place meaty portion of each drumstick at the tip of each triangle, with bony portion extended beyond one long side of triangle.
10. Wrap drumstick in dough; place seam side down.
11. Brush with remaining egg; sprinkle with sesame seeds.
12. Bake at 375u0b0F for 13-15 minutes or until golden brown and a meat thermometer reads 180u0b0F.

chicken, butter, barbecue sauce, rolls, egg, parmesan cheese, italian seasoning, sesame seeds

Taken from www.food.com/recipe/crescent-wrapped-drumsticks-78513 (may not work)