Roasted Vegetable Pot Pie Recipe

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Roasted Vegetable Pot Pie
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Ingredients
6
Count
Nutrition
17
Calories
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Ingredients:

Directions:

  1. Preheat oven to 450°.
  2. 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°.
  3. Combine roasted vegetable mixture, spaghetti sauce, and kidney beans in a 13- x 9-inch baking dish, stirring well.
  4. 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.
  5. Tip: The fennel seeds add flavor to refrigerated pizza crust dough and make it a little more special.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 17 Kcal (71 kJ)
Calories from fat 1.93 Kcal
% Daily Value*
Total Fat 0.21g 0%
Cholesterol 0.14mg 0%
Sodium 76.24mg 3%
Potassium 37.68mg 1%
Total Carbs 3.14g 1%
Sugars 0.49g 2%
Dietary Fiber 0.56g 2%
Protein 0.78g 2%
Vitamin C 0.7mg 1%
Iron 0.2mg 1%
Calcium 6.4mg 1%
Amount Per 100 g
Calories 94.85 Kcal (397 kJ)
Calories from fat 10.76 Kcal
% Daily Value*
Total Fat 1.2g 0%
Cholesterol 0.79mg 0%
Sodium 425.3mg 3%
Potassium 210.2mg 1%
Total Carbs 17.51g 1%
Sugars 2.75g 2%
Dietary Fiber 3.13g 2%
Protein 4.37g 2%
Vitamin C 3.9mg 1%
Iron 1.1mg 1%
Calcium 36mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
    Points
  • 0
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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