Tuna Divan Crescent Squares

1 can (8 oz) Pillsbury refrigerated cescent dinner rolls
1 cup shredded Swiss Cheese (4 oz)
1 box (9 oz) frozen cut broccoli, cooked, well drained
4 eggs
1 can (10 3/4 oz) condensed cream of broccoli soup
2 Tbsp mayonnaise or salad dressing
1/2 tsp onion powder
1/2 tsp dried dill weed
1 can (6 oz) water-packed tuna, drained
1 jar (2 oz) diced pimiento, drained *

1. Heat oven to 350. Unroll dough and separate into 2 long rectangles; place lenghtwise in ungreased 13x9 inch pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal. Sprinkle cheese over crust; arrange broccoli over cheese.

2. In medium bowl, beat eggs slightly with wire whisk. Beat in soup, mayonnaise, onion powder and dill weed. Stir in tuna and pimiento. Pour evenly over broccoli.

3. Bake 28-32 minutes or until filling is set. Cut into squares; serve warm.

* 1/4 cup of chopped red bell pepper can be substituted for the pimiento.