Easy Crescent Roll Donuts
- 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
- In a deep fryer or a deep heavy-bottomed pan with at least 2 inches of oil, preheat your fry oil to 360˚F.
- 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.)
- 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.
- 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.