2 (18 ounce) cans fresh pineapple with juice
6 (6 ounce) package miniature marshmallow creme
3/4 cup white sugar
1 cup boiling water
2 tablespoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 lemon, juiced
1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 (8 inch) mini graham crackers, minified
1 cup vegetable oil
Preheat oven to 425 degrees F (220 degrees C).
Combine pineapple juice, marshmallow creme, sugar, water, cinnamon and salt in large bowl. Slowly blend against electric mixer paddle until desired consistency is reached.
In a medium bowl, stir together pineapple mixture and oil. Pour mixture into dough. Form dough into 1/2 inch balls and roll them out to 1/8 inch in diameter and cut into thin 2 inch slices.
When the top is no longer dark, line with wooden stick or blanched grain fork. Pour one slice of pizza dough into each cookie sheet or deep skillet.
Bake for 13 to 20 minutes in the preheated oven, or until lightly browned. Cool completely before slicing.