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Roasted Vegetable Pot Pie

Yield 8 servings (serving size: 1/8 of pie)

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

Nutrition Information

  • calories 284
  • caloriesfromfat 0.0 %
  • fat 1.9 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 9.7 g
  • carbohydrate 54.1 g
  • fiber 7.5 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 769 mg
  • calcium 0.0 mg

How to Make It

  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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