Yield: 8 Drummettes
|½ cup||Chopped cooked chicken|
|½ cup||Bread Crumbs|
|2 tablespoons||Coarsely chopped cashews|
|3 tablespoons||Sweet and sour sauce|
|8 ounces||Refrigerated Crescent Rolls|
|Sweet and sour sauce|
Prep Time: 15 minutes (Ready in 40 minutes) Heat oven to 375 F. Lightly grease cookie sheet. In small bowl, combine chicken, 1 tablespoon of the bread crumbs, cashews and 3 tablespoons sweet and sour sauce; mix well.
Separate dough into 8 triangles. Press shortest side of each triangle to widen slightly. Place about 1 tablespoon chicken mixture on widened end of each triangle; fold 2 corners over filling. Press dough around filling to form ball. Fold up long pointed end of crescent dough 1 inch toward filling; firmly twist to form drumstick shape.
Place remaining bread crumbs in shallow bowl. In another shallow bowl, beat egg. Dip each drumstick in egg; coat with crumbs. Place, seam side down, on greased cookie sheet.
Bake at 375 F. for 14 to 17 minutes or until deep golden brown. Cool 5 minutes. Arrange on serving platter. Serve warm with additional sweet and sour sauce. Garnish with green onion fans.
Posted to MM-Recipes Digest by "Paula M. Wachter" <demoness@...> on Oct 12, 1998