Roasted Vegetable Pot Pie

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.

In ungreased 13x9-inch (3-quart) glass baking dish, stir together roasted vegetables, pasta sauce and beans.

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.