A great weekend family recipe—or if the children have a microwave in school—re-zap their melt for an unusual “sandwich.”

INGREDIENTS | SERVES 8

• 1/4 cup low-fat mayonnaise
• 1 tablespoon prepared mustard
• 1/4 cup chopped onion
• 1 teaspoon celery salt
• 1 (91/4-ounce) can water-packed tuna, drained, flaked
• 2 eggs, hard-cooked, chopped
• 1 (8-ounce) can refrigerated low-fat crescent rolls (whole wheat, if possible)
• 1 cup low-fat shredded Cheddar or Swiss cheese
• 1 tablespoon sesame seeds, toasted

1. Preheat oven to 375°F.

2. In medium bowl, combine mayonnaise, mustard, onion, and celery salt.

3. Stir in tuna and chopped eggs.

4. Unroll dough into 2 long rectangles. Place on ungreased cookie sheet with long sides overlapping 1/2 inch. Firmly press together the two rectangles’ edges and perforations to seal. Mold to form 14" × 9" rectangle.

5. Spoon tuna mixture into dough. Sprinkle 1/2 cup cheese over filling. Close up dough to cover tuna filling.

6. Bake for 15 to 20 minutes, until golden brown. Remove from oven, and sprinkle with remaining 1/2 cup cheese and sesame seeds.

7. Return to oven and bake until cheese melts, about 2 to 3 minutes.

8. Cool 5 minutes before serving.