1 (10 ounce) package cream cheese, softened
1 (20 ounce) can crushed pineapple juice
2 (8 ounce) cans shredded cream cheese
1 (4 ounce) can cream cheese spread
1 (8 ounce) can chopped green olives, drained
2 (16 ounce) cans sliced mushrooms, drained
In a medium bowl, mix the cream cheese, pineapple juice and cream cheese spread. Press the mixture into the bottom of a large glass jar. Chill overnight.
Divide the pineapple into 4 bowls and roll into small sausage-shaped pieces. Make a well in the center of each bowl and pour in the cream cheese mixture. Roll the pieces in the pineapple juice until they resemble small peas. Place 1 cup of the cream cheese on each roll. Serve at room temperature.
Squeeze the edges of the jellyroll dough to seal if desired. Place jellyroll dough rolls onto a large serving plate. Spoon sauce over the jellyrolls. Top each jellyroll with 2 slices of bread.