Roasted Vegetable Pot Pie

1. 1

   Combine vegetables and Italian dressing, tossing well. Spoon vegetable mixture onto a large baking sheet. Bake at 450u00b0 for 20 minutes or until vegetables are lightly browned, stirring once. Remove from oven. Reduce oven temperature to 375u00b0. 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. 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 375u00b0 for 30 minutes or until lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.