Roasted Vegetable Pot Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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 no-salt-added red kidney beans, rinsed and drained |
1 (13.8-ounce) can refrigerated pizza crust dough |
1 teaspoon fennel seeds |
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.
|
|