1 (9 inch) pie crust; baked
1 (8 ounce) can refrigerated crescent roll dough
Preheat oven to 350 degrees F (175 degrees C). Have oven cooked before baking.
Spread 1/4 cup of the crescent roll dough on top of the pie crust. Top pastry with 1/4 cup pineapple wedges and slice the wedges into 1/2 inch rounds. Stuff the wedge inside the crust, overlapping slightly to form a ring.
Bake in preheated oven for 45 minutes. Remove filling from oven and allow to cool. Serve piping hot.