Crescent Wrapped Drumsticks Recipes

Steps:

• 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 thermometer reads 180°, turning occasionally. Remove chicken from pan; cool slightly., Separate crescent dough into eight triangles; place in a lightly greased 15x10x1-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 thermometer reads 180°.

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine the spices and mix well. Rub the chicken evenly with the spice mixture and place on a baking sheet. Place in the oven and cook for 1 hour and 15 minutes. Remove to cool.
• While chicken is cooling, unfold the filo, stacking the layers so the ends are aligned, and cut into 6-inch wide strips the length of the dough. Cover with a damp towel until ready to use.
• Once chicken is cool enough to handle, make a small slit in the leg and add about 1 to 2 teaspoons of the mustard. Working with 1 sheet of filo at a time, lightly brush with butter, top with another sheet, and lightly brush with butter again. Repeat so there are 3 to 4 layers of filo evenly stacked on top of one another. Roll 1 leg inside the stacked and brushed filo, leaving the bone end of the drumstick exposed. Brush lightly with butter and repeat with remaining filo and drumsticks.
• Return to the oven and bake until golden and crispy, 20 to 30 minutes.
• Serve immediately.

Steps:

• 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 meat thermometer reads 170°F, turning occasionally.
• Remove chicken from pan; cool slightly.
• Separate crescent dough into eight triangles; place in a lightly greased 15"x10"x1" baking pan.
• Brush dough with some of the beaten egg; sprinkle with Parmesan 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°F for 13-15 minutes or until golden brown and a meat thermometer reads 180°F.

Steps:

• 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 170°, 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 Parmesan 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°.