PREHEAT oven to 375˚F.
USE a mandolin or vegetable peeler to slice the carrots, zucchini and eggplant lengthwise, into long, paper-thin slices. Set aside.
PLACE a 24 inch long piece Reynolds KitchensTM Parchment Paper on to your work surface. Place the crescent dough on top and sprinkle with flour. Using a rolling pin, roll the dough into an 18x8 inch rectangle.
SPREAD honey onto the prepared dough. Sprinkle on rosemary and salt. Layer on carrots, zucchini and eggplant.
STARTING at the 18 inch side, roll up the dough and pinch edges together to seal. Cut into twelve 1 ½ inch slices. Transfer to 8x8 inch ALCAN® Non-Stick Square Cake Pan and place on a non-disposable baking sheet for support.
BAKE 30-35 minutes or until rolls are golden. Cool on a wire rack for 15 minutes before serving.