1 egg
2 (7 oz.) cans tuna, drained
1/2 c. chopped onion
1/2 c. shredded sharp Cheddar cheese
2 c. Bisquick
Pepper to taste
1/2 c. snipped parsley
1 tsp. celery salt
1/2 c. cold water

Heat oven to 375 degrees. Beat egg slightly; set aside 2 tablespoons of the egg. Stir tuna, onion, cheese, parsley, celery salt, and pepper into remaining egg. Stir Bisquick and water to a soft dough. Knead 5 times on floured cloth-covered board. Roll into rectangle, 15 x 10 inch. Spread with tuna mixture. Roll up with sealed edge down. Shape into ring on greased baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each section on its side to show filling. Brush top with reserved egg. Bake 25 to 30 minutes.

CHEESE SAUCE:

1/4 c. butter
1/4 tsp. salt
2 c. milk
1/4 c. Bisquick
1/4 tsp. pepper
1 c. shredded Cheddar cheese

Melt butter over low heat. Blend into Bisquick, salt, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Serve over individual servings of Tuna Ring.