1 package hot roll mix
2 1/2 cups crushed pineapple
green food color
1/4 cup sugar
1/2 cup raspberry jam
2 tbsp butter or margarine
1 tbsp dark corn syrup

Prepare hot roll mix as the package directs. Cook pineapple with sugar until thick; cool. Divide dough into 3 parts. On floured board roll 1 part into rectangle about 10″x6″. Spread with half of pineapple mixture; roll up from long side, jellyroll fashion.

Repeat with second pan of dough, using rest of pineapple tinted green. Repeat with third part, using raspberry jam.

On greased cookie sheet braid the 3 rolls (2 with pineapple filling; 1 with raspberry). Pinch ends to seal.

Let rise until double in bulk. Bake in hot oven (400° F) for 20 minutes or until done. Melt butter; mix with corn syrup; heat; brush on braid.