Roasted Vegetable Pot Pie

• 2 (16-ounce) packages frozen stew vegetables, thawed
• 2 tablespoons fat-free Italian dressing
• 1 (25 3/4-ounce) jar fat-free chunky spaghetti sauce with mushrooms and sweet peppers
• 1 (15-ounce) can dark red kidney beans, drained
• 1 (10-ounce) can refrigerated pizza crust dough
• 1 teaspoon fennel seeds

1. Combine vegetables and Italian dressing, tossing well. Spoon vegetable mixture onto a large baking sheet. Bake at 450u0b0 for 20 minutes or until vegetables are lightly browned, stirring once. Remove from oven. Reduce oven temperature to 375u0b0. 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. 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 375u0b0 for 30 minutes or until lightly browned.

frozen stew vegetables, italian dressing, mushrooms, dark red kidney beans, fennel seeds

Taken from www.myrecipes.com/recipe/roasted-vegetable-pot-pie (may not work)