1 can 15.25 oz Pineapple Spears in Juice
1 can (8 oz) refrigerated crescent rolls
8 thin slices ham, 2-inches wide
8 slices Swiss cheese, 2-inches wide
1 Tbs. Dijon mustard
Drain pineapple well, reserving juice. Reserve 2 spears for sauce; chop and set aside.
Unroll crescent rolls. Wrap ham and cheese around pineapple. Place at widest part of
crescent and roll-up. Place on baking sheet. Bake at 375oF, 12 to 15 minutes or until
golden. In sauce pan, boil the reserved juice with mustard until thickened, about 10 min.,
stirring frequently. Stir in chopped pineapple. Serve with crescents. Makes 8 sandwiches.
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