2 cans crescent rolls
1 egg, slightly beaten
2 (7 oz.) cans tuna, drained
1/2 c. chopped onion
1/2 c. sharp Cheddar cheese, grated
1/2 c. snipped parsley (optional)
1/2-1 tsp. celery salt
1/4 tsp. pepper
Cheese sauce on bottom

Heat oven to 375 degrees. Reserve 2 tablespoons egg, set aside. Mix remaining egg, tuna, onion, cheese, parsley, celery salt and pepper. Roll dough into rectangle 15 x 10, spread with tuna mixture. Roll up beginning on long side. Place seam side down forming a ring on greased baking sheet. Pinch ends together. With scissors-knife make cut 2/3 of the way through ring at 1 inch intervals. Brush with reserved egg. Bake 25-30 minutes. Serve with hot cheese sauce.

CHEESE SAUCE:

1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1/2 tsp. dry mustard
1 c. shredded sharp Cheddar cheese (about 4 oz.)

Melt butter then add flour. Add remaining ingredients. Cook until cheese is melted. Serves 4-6.