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Honey, Rosemary + Veggie Rolls

  • Prep Time: 15 minutes
  • Cook Time: 35 - 40 minutes
  • Servings: 12 rolls
  • Course: Appetizers & Snacks

These beautiful and delicious rolls will make everyone want to eat their veggies.

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  • 2 carrots
  • 1 zucchini
  • 1/4 eggplant
  • 1 tube (16oz.) prepackaged biscuit dough
  • 2 tablespoons flour
  • 2 tablespoons honey
  • 2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon salt 


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® Parchment Paper on to your work surface. Place the biscuit dough on top and sprinkle with flour. Using a rolling pin, roll the dough into an 18-inch by 8-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 12, 1 1/2-inch slices. Transfer to 8x8-inch Reynolds® Bakeware Pan.

Step 6

BAKE 30 to 35 minutes or until rolls are golden. Cool on a wire rack for 15 minutes before serving.

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