Crescent Tuna Braid

Ingredients

• 1 (9 ounce) can solid light tuna, drained

• 2 hard-boiled eggs, chopped
• 1/4 cup light mayonnaise
• 1/4 cup chopped onion
• 2 tablespoons dill relish
• 1 diced roma tomato

• 1 (8 ounce) can pillsbury reduced-fat crescent rolls
• 1 cup shredded swiss cheese
• 1 tablespoon sesame seed

Directions

1. 1

   Heat oven to 375°F.

2. 2

   Combine tuna, eggs, mayonnaise, onion, dill pickle (or relish) and diced tomato.

3. 3

   Separate dough into 2 long rectangles.

4. 4

   Place on ungreased baking sheet with long sides overlapping 1/2 inch ; press center seam and pinch perforations together to form one large rectangle (approx. 13.5" x 8.5").

5. 5

   Spoon tuna mixture lengthwise down center of dough. Sprinkle 1/2 cup cheese over filling.

6. 6

   Cut slits 1" apart on each side of rectangle from filling to edge.

7. 7

   To give braided appearance, fold strips of dough across filling, alternating from side to side.

8. 8

   Bake for 17 to 20 min or until golden brown. Remove from oven; sprinkle with remaining 1/2 cup cheese and sesame seeds.

9. 9

   Garnish with parsley sprig.