Hot Crossed Tuna Casserole - cooking recipe

Ingredients

2 (7 ounce) cans tuna, drained
1 (10 ounce) package frozen peas
1 cup shredded cheddar cheese
1 cup celery, sliced
1/2 cup breadcrumbs
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup mayonnaise
1 (8 ounce) can crescent dinner rolls
sesame seeds
Cool Cucumber Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped cucumber
1 tablespoon chopped chives
1 teaspoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon dill weed

Preparation

Combine tuna, frozen peas, cheddar cheese, celery, bread crumbs, onion, and salt and pepper in a large bowl. Add mayonnaise; mix well. Spoon into 10x6 baking dish. Separate crescent roll dough into 2 rectangles; press perforations to seal. Cut dough into 4 long and 8 short strips. Place strips over casserole in lattice design. Brush lightly with mayonnaise. Sprinkle with sesame seeds. Bake at 350*, 35-40 minutes or until crust is golden brown. Serve with Cool Cucumber Sauce.
For Cool Cucumber Sauce: Combine mayonnaise, sour cream, cucumber, chives, parsley, salt, and dill weed. Mix well and chill.