As always, thank heavens for Pinterest for being creative for me! I found this recipe from Taste of Home a while ago, and decided it was time to try it. I enlisted my husband to feed the little man, since this recipe has steps (aka, some prep that isn't just throwing canned ingredients in to a crock pot) and I needed to focus!
I had planned ahead for this recipe, so all ingredients were present and accounted for!
The recipe was really easy to follow. First remove and discard the skin from the drumsticks. I think this took the majority of physical work and cursing of the whole recipe. Combine 1/4 cup butter and 1/2 cup barbecue sauce over medium heat, then add the drumsticks. Bring to a boil, then reduce heat, cover and simmer for 30 minutes, turning occasionally.
While the chicken is simmering, separate the crescent dough in to triangles and place on a lightly greased baking pan. Brush the dough triangles with some of the beaten egg and sprinkle with cheese and Italian seasoning. I didn't measure out my cheese and seasoning, and I was very liberal with it.
When the chicken is done, remove it from the pan and let it cool slightly. Place the meaty portion of the drumstick at the tip of the triangle, with the bony portion hanging down below the short side of the triangle.
Wrap the dough around the drumstick, placing the seam side down. Brush the dough with the remaining egg.
Toss these bad boys in the oven at 375 degrees for 13-15 minutes or until golden brown. If you're nervous about the done-ness, they should read 180 on the meat thermometer.
I gotta say, I was reluctant about the combination of barbecue sauce and italian seasoning/parmesan cheese, but it was delish! My husband could only say "wow!" a few times while he quickly inhaled two drumsticks. I served this with corn in butter sauce, which made the meal a little heavier, but a nice crisp side salad would go well with this too, especially in the warmer months.
Crescent drumsticks, for the win!