Roasted Vegetable Pot Pie |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
2 (16-ounce) packages frozen stew vegetables, thawed |
2 tablespoons fat-free italian dressing |
1 (25 3/4-ounce) jar fat-free chunky spaghetti sauce with mushrooms and sweet peppers |
1 (15-ounce) can dark red kidney beans, drained |
1 (10-ounce) can refrigerated pizza crust dough |
1 teaspoon fennel seeds |
Directions:
1. Combine vegetables and Italian dressing, tossing well. Spoon vegetable mixture onto a large baking sheet. Bake at 450° for 20 minutes or until vegetables are lightly browned, stirring once. Remove from oven. Reduce oven temperature to 375°. Combine roasted vegetable mixture, spaghetti sauce, and kidney beans, stirring well. Spoon vegetable mixture into a 13- x 9- x 2-inch baking dish.
2. Unroll dough onto a work surface; sprinkle dough with fennel seeds. Roll dough to a 14- x 10-inch rectangle; place over vegetable mixture. Bake at 375° for 30 minutes or until lightly browned.
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