1 egg
2 (7 oz.) cans tuna, drained
1/2 c. chopped onion
1/2 c. shredded cheddar cheese
1/2 c. parsley flakes
1 tsp. celery salt
1/4 tsp. pepper
2 c. Bisquick
1/2 c. cold water
Cheese sauce

Beat egg slightly; set aside 2 tablespoons. Stir tuna, onion, cheese, parsley, celery salt and pepper into remaining egg. Stir Bisquick and water to soft dough; knead 5 times on floured board. Roll into 15x10 inch rectangle.

Spread with tuna mixture. Roll up, beginning at long side. With sealed edge down, shape into ring on greased baking sheet. Pinch ends together.

Make cuts 2/3 of the way through the ring at 1-inch intervals (like a Swedish Tea Ring). Turn each section on its side to show filling. Brush top with reserved egg. Bake at 375 degrees for 25-30 minutes. Serve with hot cheese sauce. Serves 4-6.

CHEESE SAUCE:

1/4 c. butter
1/4 c. Bisquick
1/4 tsp. salt
1/4 tsp. pepper
2 c. milk
1 c. shredded cheddar cheese

Melt butter. Blend in Bisquick, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.