1 (19 ounce) can pineapple, drained
1 (8 ounce) package all-purpose flour tortillas
1 (4 ounce) package cream cheese, softened
1 cup spaghetti sauce
Place pineapple in a medium serving bowl or bowl. Measure 1 cup pineapple juice into pineapple cubes. Pour pineapple mixture over tortillas. Stir vigorously. Divide tortillas into four pieces. Roll each piece of pineapple into a cone or a serving bowl shape. Arrange on the prepared baking sheet. Bake at 325 degrees F (165 degrees C) for 12 to 16 minutes.
Slice each piece of pineapple cone into separate rounds. Shape each into a rectangle with criss-crossing edges or in rounds, using the pieces that you find on the prepared sheet. Generously grease a large baking sheet. Place a portion of pineapple filling on the bottom half of each pineapple cone, and top off with pineapple solid inside.
Bake in preheated oven for 10 minutes, or until filling is bubbly and turning golden brown. Serve warm.
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