Unwrap dough and separate into 4 small rectangles, pinches seams together. Cut each rectangle into 6 equal squares and press dough into a lightly greased mini-muffin tin. Bake for 6 minutes, then remove from oven and use the end of a wooden spoon or dowel to make an indentation in the cups.
Meanwhile combine 3/4 cup of the reserved pineapple juice, brown sugar, apple cider vinegar, corn starch and soy sauce in a shallow pan over medium heat. Stir until thickened, about 4 to 5 minutes. Add the meatballs and pineapples to the sauce and stir to coat. Place one meatball in each crescent cup along with a little bit of the sauce, then finish baking for about 8 to 10 minutes or until the crescent dough is cooked through.
Skewer the pineapple with a toothpick and insert into each burger bite and remove from muffin tin. Sprinkle with thinly sliced green onions if desired and serve warm. Enjoy!