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Roasted Vegetable Pot Pie

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Roasted Vegetable Pot Pie
  • Prep Time 10 min
  • Total Time 60 min
  • Servings 8
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Turn dinner tonight into a vegetable treat night with this easy and hearty pot pie – baked using stew vegetables, Progresso™ red kidney beans and Pillsbury™ pizza crust.

Ingredients

2
bags (16 oz each) frozen stew vegetables, thawed
2
tablespoons fat-free Italian dressing
1
jar (25 3/4 oz) fat-free chunky tomato pasta sauce with mushrooms and sweet peppers
1
can (15 oz) Progresso™ red kidney beans, drained, rinsed
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1
teaspoon fennel seed

Directions

  • 1 Heat oven to 450° F. In large bowl, toss stew vegetables and Italian dressing. Spread vegetables in single layer in ungreased 15x10x1-inch pan. Roast 20 minutes, stirring once, until vegetables are lightly browned. Reduce oven temperature to 375° F.
  • 2 In ungreased 13x9-inch (3-quart) glass baking dish, stir together roasted vegetables, pasta sauce and beans.
  • 3 Unroll dough on work surface; sprinkle dough with fennel seed. Roll dough into 14x10-inch rectangle; place over vegetable mixture. Press outside edges of dough to edges of baking dish. Bake 30 minutes or until crust is lightly browned.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Daily Value
Total Fat
2 1/2g
0%
(
Saturated Fat
1/2g
0%
)
Sodium
760mg
0%
Total Carbohydrate
52g
0%
(
Dietary Fiber
6g
0%
)
Protein
10g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 1/2 Vegetable; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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