2 (6 1/2 or 7 oz.) cans tuna, drained
10 oz. pkg. frozen peas, thawed
1 c. (4 oz.) shredded sharp natural Cheddar cheese
1 c. celery slices
1/2 c. bread crumbs
1/4 c. chopped onions
1/4 tsp. salt
1/8 tsp. pepper
Mayonnaise
8 oz. can refrigerated crescent dinner rolls

Combine tuna, peas, cheese, celery, crumbs, onion, seasonings and 1 cup mayonnaise; mix well. Spoon into 10x6 inch baking dish.

Separate dough into rectangles; press perforations to seal. Cut dough into four long and eight short strips. Place strips over casserole in lattice design. Brush lightly with mayonnaise and sprinkle with sesame seeds if desired. Bake 350 degrees, 34-40 minutes or until crust is brown. Serve with Cucumber Sauce.

CUCUMBER SAUCE:

1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. chopped cucumber
1 tbsp. chopped chives
1 tsp. chopped parsley
1/4 tsp. salt
1/4 tsp. dill weed

Combine and mix well. Chill. 6-8 servings.