In a medium saucepan, sauté onions in oil on a low flame, until soft and golden brown.

Add the rest of the jam ingredients, raise the flame and bring to a boil.

Once the sauce is boiling, lower the flame to medium and simmer the tomato jam for about 20-25 minutes, stirring every so often to prevent burning. Keep the lid off of the pot so that the liquid will evaporate and the jam will reduce.

When complete, place the jam in the refrigerator to cool. If there is still some liquid in the pot, strain so that the jam is somewhat thick and chunky, yet a nice spreadable consistency.

Wash the zucchini and slice into thin round slices.

Bring a medium pot of salted water to a boil. Blanch for a couple of minutes in boiling water then stop the cooking by immersing them in cold water. Alternatively, place on a plate covered with saran wrap and microwave for about a minute, or until slightly bendable. Dry with paper towels.

Defrost dough and roll out thinly on a sheet of Gefen Parchment Paper, so that it is about 14×18 inches

Slice dough evenly into seven 2 and 1/2 inch x 14 inch strips. Repeat with second sheet of dough.

Preheat oven to 350 degrees Fahrenheit

Spread about two tablespoons of tomato jam onto each strip.

Place the zucchini slices on the top half of the strip, alternating colors and making sure that the top third of the zucchini is overlapping the dough.

Fold about 1 inch of dough over the bottoms of the zucchini.

Starting from one end, carefully roll the dough, keeping the zucchini slices in place, and gently roll tight. Place immediately in a greased muffin pan

Spray roses evenly with cooking spray. Sprinkle with salt and pepper.

Bake for about 40-45 minutes, or until fully cooked and golden brown.

Using a spoon, remove each rose from muffin pan and cool on a wire rack.