2 (6 1/2 to 7 oz.) can tuna
1 c. (4 oz.) Cheddar cheese, shredded
1/2 c. bread crumbs
1/4 tsp. salt
1 c. Miracle Whip salad dressing
1 (10 oz.) pkg. frozen peas, thawed
1 c. celery slices
1/4 c. onions, chopped
1/8 tsp. pepper
1 (8 oz.) can refrigerated crescent dinner rolls

Combine all ingredients except rolls. Spoon into 10 x 6 inch baking pan. Separate dough into two rectangles, press perforations to seal. Cut into 4 long and 8 short strips, place over casserole in a lattice design, brush lightly with salad dressing. Sprinkle with sesame seed if desired. Bake at 350 degrees for 35 to 40 minutes, until crust is golden brown. Serve with:

CUCUMBER SAUCE:

1/2 c. Miracle Whip salad dressing
1/2 cucumber, chopped
1 tsp. parsley, chopped
1/4 tsp. dill weed
1/2 c. sour cream
1/2 c. chives, chopped
1/4 tsp. salt

Combine. Mix well, chill. Serves 6 to 8.