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)
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.