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Roasted Vegetable Pot Pie Recipe
|Frozen stew vegetables||32 Ounce, thawed (2 Packages, 16 Ounce Each)|
|Fat free italian dressing||2 Tablespoon|
|Fat free chunky spaghetti sauce with mushrooms and sweet peppers||25 3⁄4 Ounce (1 Jar)|
|Canned dark red kidney beans||15 Ounce, drained (1 Can)|
|Refrigerated pizza crust dough||10 Ounce (1 Can)|
|Fennel seeds||1 Teaspoon|
Serving size: Complete recipe
Calories 1740 Calories from Fat 81
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 3 g14.9%
Trans Fat 0 g
Cholesterol 0.6 mg
Sodium 5974.5 mg248.9%
Total Carbohydrates 352 g117.4%
Dietary Fiber 54.5 g217.8%
Sugars 35.5 g
Protein 73 g145.5%
Vitamin A 529.9% Vitamin C 68.4%
Calcium 48.3% Iron 89.3%
*Based on a 2000 Calorie diet
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.
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.