3 1/4 c. flour
1 tbsp. sugar
1 tsp. salt
1/2 tsp. dill weed or caraway seed
1 pkg. rapid yeast
1 c. hot water (125-130 degrees)
1 tbsp. butter
1 c. shredded cheese
2 cans tuna fish, drained
1/4 c. mayonnaise
1/4 c. diced celery
1 tsp. instant minced onion

Mix 2 1/2 cups flour, sugar, dill, salt and yeast in a large bowl. Stir in hot water and butter. Mix in enough flour to make a soft dough. Knead 4 minutes.

On a greased baking sheet roll the dough to an 18 inch circle, sprinkle with cheese in the center of dough, about 1/2 way to the edges.

Mix the tuna, mayonnaise, onions and celery; spread over the cheese. Gather the edges of the dough toward the center and seal tightly. Turn the dough over and arrange it on the pan, flattening it if necessary. Cut an X in the center of the dough and fold back the edges slightly. Let rise in a warm place for 15 minutes. Bake at 400 degrees for 30 minutes.