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Roasted Vegetable Pot Pie

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Ingredients
  Frozen stew vegetables 32 Ounce, thawed (2 Packages, 16 Ounce Each)
  Fat free italian dressing 2 Tablespoon
  Fat free chunky spaghetti sauce with mushrooms and sweet peppers 25 3⁄4 Ounce (1 Jar)
  Canned dark red kidney beans 15 Ounce, drained (1 Can)
  Refrigerated pizza crust dough 10 Ounce (1 Can)
  Fennel seeds 1 Teaspoon
Directions

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 baking dish.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
50 Minutes

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4.208335
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1740 Calories from Fat 81

% Daily Value*

Total Fat 10 g15.4%

Saturated Fat 3 g14.9%

Trans Fat 0 g

Cholesterol 0.6 mg0.2%

Sodium 5974.5 mg248.9%

Total Carbohydrates 352 g117.4%

Dietary Fiber 54.5 g217.8%

Sugars 35.5 g

Protein 73 g145.5%

Vitamin A 529.9% Vitamin C 68.4%

Calcium 48.3% Iron 89.3%

*Based on a 2000 Calorie diet

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Roasted Vegetable Pot Pie Recipe