Preparation
STEP 1
PREHEAT oven to 375˚F.
STEP 2
USE a mandolin or vegetable peeler to slice the carrots, zucchini and eggplant lengthwise, into long, paper-thin slices. Set aside.
STEP 3
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.
STEP 4
SPREAD honey onto the prepared dough. Sprinkle on rosemary and salt. Layer on carrots, zucchini and eggplant.
STEP 5
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.
STEP 6
BAKE 30-35 minutes or until rolls are golden. Cool on a wire rack for 15 minutes before serving.
