1 (8 oz.) can pineapple tidbits
3/4 c. brown sugar
1 stick butter
1 c. pecans, walnuts or ?
1/2 recipe refrigerator yeast dough

This is enough filling for two stollens. You can also use crushed pineapple, and more or less of all other ingredients. Drain pineapple well. Mix melted butter, sugar, pineapple and 3 tablespoons flour. Roll out 1/2 of refrigerator dough for each stollen in oblong to about 1/4 to 1/2 inch thick. Spread with pineapple mixture and sprinkle with chopped nuts. Fold starting wide side. Fold other side over and seal by moistening edge with small amount of water. Place on greased cookie sheet. I usually form in a cresent shape.

Cover and let rise until double. Usually 3 hours from the time dough is removed from refrigerator. Bake at 350 degrees for 30 minutes. Check at 20 to 25 minutes. Should be nicely browned but not too dark. Remove from oven and cool. Ice with a powdered sugar icing, not too thick. Sprinkle with ground nuts. Cut maraschino cherries in half and place about every two inches on top along the fold. Serves 10.