1 can (15 1/4 oz.) Del Monte pineapple spears in its own juice
1 can (8 oz.) refrigerated crescent rolls
8 thin slices ham, 2" wide
8 slices Swiss cheese, 2" wide
1 tbsp. 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 375 degrees for 12-15 minutes or until golden.

In saucepan, boil reserved juice with mustard until thickened, about 10 minutes, stirring frequently. Stir in chopped pineapple. Serve with crescents. Preparation time 10 minutes. Cook time 15 minutes. 8 sandwiches.