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Roasted Vegetable Pot Pie

Prep time 30 mins
Cook time 30 mins
Yield 6 servings

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 dark red kidney beans, drained
  • 1 (10-ounce) can refrigerated pizza crust dough
  • 1 teaspoon fennel seeds

Nutrition Information

  • calories 297
  • caloriesfromfat 6 %
  • fat 1.9 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12 g
  • carbohydrate 57.9 g
  • fiber 5.1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 875 mg
  • calcium 0.0 mg

How to Make It

  1. 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 13- x 9- x 2-inch baking dish.

  2. 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.

Cooking Light The Lazy Gourmet