I have stooped to new lows with these Crescent Roll Beignets. Or, maybe reached new highs…. I guess that depends on how you look at it. Beignets for dummies or genius idea. I’ll let you decide.
I’ve been wanting to make Beignets for a long time now. You know, the fluffy, fried dough that covered in powdered sugar famous in New Orleans. It’s the NOLA version of a doughnut and I just can’t get enough of them.
Crescent Roll Beignets
My plans were to make some with my favorite cinnamon roll dough. But that never happened. I had pizza dough from cheese bread I had made for the boys. I tried it, but because there is very little oil in the pizza dough, it didn’t brown like I had hoped. With a pot of hot oil, my brain quickly went into over-drive thinking of options.
I cook crescent rolls about twice a week for the boys for breakfast. Sometimes I bake them plain and sometimes I fill them with chocolate chips, or leftover holiday chocolate bars. The crescent rolls were my only option so I gave it a try! They were a huge hit, even with my very-picky 13-year-old.
For the Crescent Roll Beignets, I simply fried the crescent roll dough, then rolled them in a cinnamon sugar mixture.
Crescent Roll Beignets
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- Fill a pan with vegetable or canola oil so that it's at least 2 inches deep.
- Heat oil to 350 degrees F.
- Open and unroll dough.
- Pull each crescent roll triangle apart at the perforated line.
- Cut each large triangle into 2 smaller equal-sized triangles, so that you'll have 16 triangles.
- Spread paper towels on a tray. You will drain the beignets on this after removing from oil.
- Place 3 to 4 triangles of dough in hot oil. Don't crowd the pan.
- Cook 2 to 3 minutes or until golden brown on first side, Flip to second side and cook another 2 to 3 minutes or until second side is golden brown.
- Remove from oil with a slotted spoon and drain on paper towels 10 to 20 seconds.
- Immediately roll in cinnamon sugar mixture.
- Serve hot.
- Optional: dust with powered sugar
- Optional: serve with chocolate sauce for dipping.