2 pkgs. (13 3/4 oz. each) hot roll mix
1 c. lukewarm water
4 eggs

FILLING:

2 cans (7 oz. each) tuna, drained or 3 c. finely chopped cooked beef
4 c. cooked rice (1 1/3 c. raw)
1/4 c. chopped chives
1/2 c. chopped parsley
4 hard-cooked eggs, chopped
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
Salt & pepper
1 egg, well beaten

SAUCE:

1/2 c. butter
1/2 lb. mushrooms, sliced
3/4 c. flour
Salt & pepper
3 c. milk
2 c. sour cream (1 pt.)

Remove packages of yeast in hot roll mix and pour into a large bowl. Stir in water. Stir in eggs. Stir in flour in hot roll mix. Turn out dough onto a floured surface and knead for 5 minutes or until smooth. Replace in bowl and let rise covered in a warm place until double in bulk, about 1 hour.

In a large bowl combine all filling ingredients except raw egg. Season to taste with salt and pepper and stir until well blended. Knead dough again on a floured surface. Cut off a piece the size of a large apple. Roll out remaining dough into a 14 inch square. Place square onto a greased cookie sheet. Pile filling down the center of dough and pat with a spoon until its shape resembles a meatloaf. Fold one side of dough lengthwise over filling. Brush dough with beaten egg. Fold other side of dough over, stretching it to cover top and side. Tuck dough flap and ends under loaf to seal and brush with beaten egg.

Roll out reserved ball of dough to 1/4 inch thickness. Cut dough with a sharp knife into 1/2 inch wide strips. Criss-cross strips over loaf, tucking ends under loaf and brush with egg. Let rise for 30 minutes. Place loaf into a preheated moderate oven (350 degrees) for 35 to 40 minutes or until richly browned. While loaf is baking prepare sauce.

In a saucepan, melt butter and saute mushrooms for 5 minutes. Stir in flour, gradually stir in milk. Stir over low heat until sauce bubbles and becomes very thick. Stir in sour cream. Season to taste with salt and pepper. Remove loaf from oven and cut into thick slices. Spoon sauce over loaf and serve hot.