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.

For cinnamon sugar, stir together the 1/4 cup granulated sugar and the 1 tablespoon cinnamon.

Optional: dust with powered sugar

Optional: serve with chocolate sauce for dipping.