2 cans (6 1/2-7 oz.) tuna, drained & flaked
1/4 c. mayonnaise
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 tbsp. minced onions
1/2 tsp. salt
Bisquick dough
Creamed peas (2 c. canned peas in 1 c. med. cream sauce)

Heat oven to 425 degrees (hot). Mix tuna, mayonnaise, parsley, lemon juice, onion and salt. Prepare Bisquick dough as directed on package. Knead 8-10 times on lightly floured cloth-covered board; roll into rectangle 12 x 10 inches. Put on baking sheet.

Spread tuna mixture down center of dough. Make 7 cuts down each side from edge of dough to tuna filling. Bring first 2 opposite strips over filling, seal ends. Continue to criss-cross remaining strips. Bake 15-20 minutes. Serve slices topped with creamed peas. Note: Serves 6-8.

CREAM SAUCE (MEDIUM) :

2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk