Easy Crescent Roll Donuts

Crescent Roll Donuts
Mathew Ramsey
  • Yield: 4 servings


vegetable oil, for deep-frying
2 12 oz tubes crescent roll dough (like Pillsbury Grands)
1/3cup grated Parmesan cheese, for dusting


  1. In a deep fryer or a deep heavy-bottomed pan with at least 2 inches of oil, preheat your fry oil to 360˚F.
  2. Remove each roll of crescent dough from its tube and using your hands, pat slightly flat. Dust the dough with Parmesan and then use a rolling pin to roll each portion into a long rectangle about 4 x 18 inches and about 1/4 inch thick. (If you don’t have a rolling pin, a wine bottle will always work.)
  3. Liberally dust with Parmesan cheese. Fold the long rectangles in half horizontally. The dough should be about ½ inch thick. Using a 5-inch biscuit cutter, cut out 2 rounds from each rectangle. Using a 1-inch cutter (I personally use a shot glass), remove the centers of the 5-inch rounds. (Save the donut holes and dough scraps for frying and bite-size nibbling.) Cutting out the centers is crucial to how the donuts will rise, and ensures that they’ll cook through.
  4. Gently drop each donut into the oil and fry until golden brown, 5 to 6 minutes. Flip repeatedly to ensure that they cook evenly. Drain and allow to cool for 5 minutes before cutting into—or straight up devouring—them.

Recipe reprinted with permission from Pornburger: Hot Buns and Juicy Beefcakes © 2016 by Mathew Ramsey, HarperCollins.