1/4 c. Miracle Whip
2 tbsp. chopped dill pickle
1 tbsp. mustard
1/4 c. chopped onion
9 1/4 oz. can water packed tuna, drained
2 hard boiled eggs, chopped
8 oz. can Pillsbury crescent dinner rolls
1 c. shredded Cheddar cheese
1 tbsp. sesame seed (optional)

Heat oven to 375 degrees. In medium bowl, combine Miracle Whip, dill pickle, mustard and onion. Stir in tuna and eggs. Unroll dough into long rectangles. Place on ungreased cookie sheet with long sides overlapping 1/2 inch; firmly press edges and perforations to seal. Press to form approximately 14 x 9 inch rectangle.

Spoon tuna mixture in 3 inch strip lengthwise down center of dough. Sprinkle cheese over filling. Make cuts about 1 inch apart on each side of rectangle just to edge of filling.

To give braided appearance, fold strips of dough at an angle across filling, alternating from side to side. Sprinkle sesame seed on top. Bake for 15-20 minutes or until deep golden brown.