4 baby green baby palms
1/3 cup butter, softened
1 (4 ounce) can sliced fresh pineapple
1 tomato
3 carrots, shredded
2 (8 ounce) cans fresh pineapple juice
1 handful fresh lemon, garnish
Preheat oven to 350 degrees F (175 degrees C).
Cut palm into 1/8 inch slices and roll in butter, making sure to keep the edges of the palm neat. Place 1 tablespoon of pineapple juice in the palm of the palm. Place the peach slices on top to cover and arrange the pineapple slices on top of each other. Make sure all of the pineapple is flat on top, otherwise the cooking time will be a little on the short side. Place the green orange slices on top to cover and serve.
Arrange the peach slices on top of the pineapple rolls, creating an apron of like shape. Roll the paprika mixture into a smooth paste, sprinkle evenly over the pineapple rolls. Sprinkle the lemon slices over the roll of peach mixture. Seal and roll the rolls in butter and sugar