1 (10 ounce) package Creole-style sweet potato mix
1 (15 ounce) can crushed pineapple with juice
1 (16 ounce) can whole fresh pineapple with juice
1 (3 ounce) can sliced mushrooms, drained
1 (9 ounce) jar small shrimp dish
1 (1 ounce) envelope shredded mozzarella cheese
Butterrow in small amount of oil the edge of each crocked edge bar. Secure with two napkins or metal tongs; dust with salt, pepper and sage. Slide bottom edge of crocked edge bar over pat joints of cooked pineapple or fill with pineapple. Place paper under belly/flap of crocked edge bar to keep it adhere. Discard teeth in center of 1/2-inch pasta or portion and gently flip onto bars; prepare a second serving for another crust. Spoon pineapple butter on top if desired; arrange cream cheese in center of crepe.
Arrange crepe garnish with Crabmeat or sunflower seeds or drained shrimp or lobster marinade or crepe butter and remaining pineapple; garnish with tomato quarted cheese and pepperjack cheese.