Roasted Vegetable Pot Pie

Ingredients

• 1 teaspoon fennel seeds 
• 2 tablespoons dressing fat-free italian
• 10 ounce pizza crust dough refrigerated canned
• 15 ounce kidney beans dark red drained canned
• 25.8 ounce chunky spaghetti sauce fat-free sweet with mushrooms and peppers
• 32 ounce stew vegetables frozen thawed

Equipment

• baking sheet
• oven
• baking pan

Directions

1. Combine vegetables and Italian dressing, tossing well. Spoon vegetable mixture onto a large baking sheet.
2. Bake at 450 for 20 minutes or until vegetables are lightly browned, stirring once.
3. Remove from oven. Reduce oven temperature to 37
4. Combine roasted vegetable mixture, spaghetti sauce, and kidney beans, stirring well. Spoon vegetable mixture into a 13- x 9- x 2-inch baking dish.
5. Unroll dough onto a work surface; sprinkle dough with fennel seeds.
6. Roll dough to a 14- x 10-inch rectangle; place over vegetable mixture.
7. Bake at 375 for 30 minutes or until lightly browned.