Roasted Vegetable Pot Pie
|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|
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.