1/4 c. Miracle Whip
2 tbsp. chopped sweet pickle
1 tbsp. prepared mustard
1/4 c. chopped onion
9 oz. water-packed tuna, drained
2 hard-boiled eggs, chopped
8 oz. can crescent rolls (refrigerated dough)
3 oz. (3/4 c.) shredded cheddar or Swiss cheese

TOPPING:

2 to 3 oz. (1/2 to 3/4 c.) shredded cheddar or Swiss cheese
1 tbsp. sesame seed, if desired

Combine Miracle Whip, pickle, mustard and onion. Stir in tuna and eggs. Unroll dough into 2 triangles. Place on ungreased cookie sheet with sides overlapping 1/2 inch; firmly press edges and perforations to seal. Press to form 14 x 9 inch rectangle. Spoon tuna in 3-inch strip down center. Sprinkle 3/4 cup cheese over filling. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Fold strips of dough at angle halfway across filling, alternating from side to side to give braided appearance. Bake at 375 degrees for 17 to 24 minutes or until brown. Remove from oven and sprinkle with cheese and sesame seeds. Return to oven for 2 to 3 minutes.