Roasted Vegetable Pot Pie

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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 ⓘ

Instructions

  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.

Nutrition & Diet Analysis (per serving)

96 kcal 5% DV
Protein Fat Carbs

Macronutrients

Protein 3.3g 7% DV
Total Fat 5.4g 7% DV
Carbs 9.3g 3% DV
Fiber 2.6g 9% DV
Sugar 3.2g 6% DV

Electrolytes

Sodium 309.8mg 13% DV
Potassium 195mg 4% DV

Vitamins & Minerals

Vitamin A 0.5mcg
Vitamin C 0.9mg 1% DV
Vitamin D 6.6mcg 33% DV
Calcium 15mg 1% DV
Iron 0.9mg 5% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

italian dressing mushroom dark red kidney beans

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