Charcuterie Rolls

PREHEAT oven to 375°F.

PLACE a 24-inch long piece Reynolds Kitchens^® Unbleached 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 preserves onto the prepared dough. Layer with salami, prosciutto and olives. Sprinkle with cheese.

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 Kitchens^® Bakeware Pan.

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