4 oz. softened cream cheese
2 tbsp. sugar
1/2 tsp. vanilla
1/8 tsp. nutmeg
1 (8 1/4 oz.) crushed pineapple, drained
1 pkg. (8) refrigerated crescent rolls

GLAZE:

1 c. powdered sugar
1 1/2-2 tbsp. pineapple syrup

Combine cream cheese, sugar, vanilla and nutmeg. Drain pineapple well and stir into cheese mixture.

Unroll dough and separate in 8 triangles. Spread about 1 1/2 tablespoons pineapple mixture on each triangle. Starting at shortest end roll loosely (in jelly roll fashion). Place rolls point side down on ungreased sheets. Bend into crescent shape.

Bake in preheated oven at 375 degrees for 15-18 minutes. Remove and drizzle glaze over the top.