Hot Crossed Tuna Casserole

• 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

1. 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.
2. For Cool Cucumber Sauce: Combine mayonnaise, sour cream, cucumber, chives, parsley, salt, and dill weed. Mix well and chill.

tuna, frozen peas, cheddar cheese, celery, breadcrumbs, onion, salt, pepper, mayonnaise, crescent dinner rolls, sesame seeds, cucumber sauce, mayonnaise, sour cream, cucumber, chives, parsley, salt, dill weed

Taken from www.food.com/recipe/hot-crossed-tuna-casserole-408588 (may not work)