Unroll the refrigerated dough onto a lightly floured surface.

If using crescent rolls, press the perforations together to form a solid sheet.

Cut the dough into 2-inch squares or diamonds using a pizza cutter or sharp knife.

In a deep skillet or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C).

Use a candy thermometer to ensure the temperature is accurate; if the oil is too hot, the beignets will burn before the inside is cooked.

Carefully drop 3-4 dough squares into the hot oil at a time. Do not overcrowd the pan.

Fry for 1-2 minutes per side until they are puffed and golden brown.

Use a slotted spoon to remove the beignets and place them on a paper towel-lined plate to drain.

While still warm, toss the beignets in a bowl of powdered sugar or use a sifter to dust them generously.

Serve immediately with your choice of dipping sauces.