3 1/4 c. all-purpose flour
1 tbsp. sugar
1 tsp. salt
1/2 tsp. dill weed
1 pkg. rapid-rise yeast
1 c. hot (125 to 130 degree) water
1 tbsp. butter, softened
1 c. (4 oz.) shredded Cheddar cheese
2 (6 1/2 oz.) cans tuna, drained, flaked
1/4 c. mayonnaise
1 tsp. instant minced onion

Set aside 1 cup flour. Mix remaining flour, sugar, salt, dill and yeast. Stir in hot water and butter. Mix in enough reserved flour to make soft dough. Knead 4 minutes. Roll dough into 18-inch circle; sprinkle with cheese.

Mix tuna, mayonnaise and onion. Spoon over dough. Gather dough edges to center; seal. Place, seam side down on greased baking sheet. Cut an "X" on top; fold back points; cover. Place boiling water in large shallow pan on counter. Place sheet over pan. Let dough rise 15 minutes. Bake 30 minutes at 400 degrees. Cool slightly. Serve warm. Refrigerate leftovers; reheat to serve.