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.
- 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
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® 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.
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 12, 1 1/2-inch slices. Transfer to 8x8-inch Reynolds® Bakeware Pan.
BAKE 30 to 35 minutes or until rolls are golden. Cool on a wire rack for 15 minutes before serving.
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