Shrimp Creole Potpie

Ingredients

• 0.5 teaspoon pepper black
• 14.5 ounce canned tomatoes diced drained canned
• 1 cup celery diced
• 1 teaspoon basil dried
• 0.5 teaspoon thyme leaves dried
• 2 tablespoons flour all-purpose
• 0.5 cup parsley fresh chopped
• 10.6 ounce garlic breadsticks refrigerated
• 2  garlic cloves minced
• 1 cup bell pepper green chopped
• 0.5 cup green onions sliced
• 0.5 teaspoon hot sauce 
• 0.5 cup rice instant uncooked
• 1 teaspoon juice of lemon 
• 1 teaspoon olive oil 
• 2 cups onion chopped
• 0.5 teaspoon salt 
• 2 pounds shrimp deveined peeled
• 1 teaspoon sugar 
• 1 tablespoon tomato paste 
• 0.3 cup water 
• 1 teaspoon worcestershire sauce 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Heat olive oil in a large nonstick skillet over medium-high heat.
3. Add chopped onion, and saut 5 minutes.
4. Add celery and bell pepper, and saut 5 minutes. Stir in basil, thyme, and garlic, and saut 2 minutes. Stir in flour, and cook for 1 minute. Gradually stir in water and next 9 ingredients (water through tomatoes), and cook for 1 minute.
5. Remove from heat, and stir in rice, green onions, and parsley. Spoon shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.
6. Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle.
7. Place dough on top of shrimp mixture, pressing to edge of dish.
8. Cut 5 slits in top of crust to allow steam to escape. Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
9. Bake at 350 for 30 minutes or until golden brown and bubbly around the edges.
10. Let stand 10 minutes.