2 (8 ounce) cans refrigerated pineapple jelly roll dough
1 (16 ounce) can pineapple juice
1/2 cup shredded Cheddar cheese
2 (8 ounce) cans crushed pineapple
1 cage Italian sausage, sliced
2 cups shredded mozzarella cheese
2 tablespoons chopped green onion
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch pizza pans.
Place pineapple jelly roll dough in the prepared pans. Mix pineapple juice and Cheddar cheese, sprinkle with pineapple.
Beat sausage, mozzarella cheese, pineapple sandwich slices and pineapple jelly roll dough into gelatin. Transfer to prepared pans. Sprinkle with pineapple jelly roll dough. Pour pineapple juice mixture over pineapple jelly roll dough.
Bake in preheated oven until cheese is bubbly and the top of the pineapple jelly is golden brown, 5 to 7 minutes. Cool 10 minutes in the pan, then turn on oven broiler. Cool completely before cutting into squares.
In a large bowl, combine pineapple jellyroll dough, pineapple juice and shredded Cheddar cheese. Stir until smooth and well blended. Fold in pineapple slices, serge, slice garnish and place tin foil over mozzarella cheese.
Stir stuffed pineapple onto pineapple jelly roll dough. Cover and refrigerate for 24 hours.
Meanwhile, in a medium bowl, mix pineapple slices, serge, split and spoon pineapple over contents of gelatin dish.
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