8 chicken drumsticks (or 4 drumsticks and 4 thighs)
1 tsp. salt
1/4 tsp. pepper
1/2 c. corn oil
1/2 c. prepared Barbecue sauce
1 pkg. (8 oz.) refrigerated crescent dinner rolls
1 egg, beaten
2 tsp. grated Parmesan cheese

Sprinkle salt and pepper on drumsticks. Heat corn oil in fry pan over medium heat. Add chicken and cook until lightly brown on all sides. Add barbecue sauce, cover and cook, turning occasionally, 25 minutes or until fork can be inserted with ease. Remove pan from heat. Unroll crescent rolls and separate. Brush each triangle with egg and sprinkle with cheese. Place meaty end of drumstick and thighs on triangle. Pull dough around meat and press edges to seal. Place on ungreased baking sheet. Bake at 375 degree oven about 15 minutes or until roll is brown. Makes 8 servings.