2 tbsp. packed brown sugar
1 tbsp. flour
1/2 tsp. nutmeg
8 canned pineapple spears, drained
1 can Pillsbury refrigerated quick crescent dinner rolls
8 wooden popsicle sticks
3 tbsp. caramel ice cream topping
Nuts
Flaked coconut

Oven at 375 degrees.

Combine brown sugar, flour and nutmeg. Roll pineapple spears in sugar mixture. Separate crescent rolls. Place a pineapple spear along wide end of triangle; roll to point, folding in sides. Place on cookie sheet; insert wooden stick. Repeat with remaining rolls.

Bake at 375 degrees for 15-20 minutes until golden brown. Cool. Drizzle with caramel topping; sprinkle with nuts, or coconut.