Crescent Tuna Braid

• 1 (9 ounce) can solid light tuna, drained
• 2 hard-boiled eggs, chopped
• 1/4 cup light mayonnaise
• 1/4 cup chopped onion
• 2 tablespoons dill relish
• 1 diced roma tomato
• 1 (8 ounce) can pillsbury reduced-fat crescent rolls
• 1 cup shredded swiss cheese
• 1 tablespoon sesame seeds

1. Heat oven to 375u0b0F.
2. Combine tuna, eggs, mayonnaise, onion, dill pickle (or relish) and diced tomato.
3. Separate dough into 2 long rectangles.
4. Place on ungreased baking sheet with long sides overlapping 1/2 inch ; press center seam and pinch perforations together to form one large rectangle (approx. 13.5" x 8.5").
5. Spoon tuna mixture lengthwise down center of dough. Sprinkle 1/2 cup cheese over filling.
6. Cut slits 1" apart on each side of rectangle from filling to edge.
7. To give braided appearance, fold strips of dough across filling, alternating from side to side.
8. Bake for 17 to 20 min or until golden brown. Remove from oven; sprinkle with remaining 1/2 cup cheese and sesame seeds.
9. Garnish with parsley sprig.

solid light tuna, eggs, light mayonnaise, onion, dill relish, roma tomato, crescent rolls, swiss cheese, sesame seeds

Taken from www.food.com/recipe/crescent-tuna-braid-331921 (may not work)