4 oz. cream cheese, softened
2 T. sugar
1/2 t. vanilla
1/8 t. nutmeg
1 can crushed pineapple in heavy syrup (8.25 oz)
1 pkg. refrigerated crescent rolls (8 oz)
1 cup powdered sugar
1 1/2 to 2 T. pineapple syrup reserved from above
Preheat oven to 375. In medium bowl, mix cream cheese, sugar, vanilla and nutmeg. Drain pineapple, reserving syrup; stir drained pineapple into cream cheese. Unroll dough. Separate into 8 triangles. Spread about 1 1/2 T. pineapple mixture on each triangle. Starting at shortest side of triangle, roll loosely jelly roll fashion. Put rolls pint side down on ungreased cookie sheet. Bend into crescents. Bake 15 to 18 minutes. Remove from pan. Drizzle glaze over tops.
To make glaze: In small bowl, mix powdered sugar and syrup until smooth.