Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook and drain egg noodles as directed on package.
In large bowl, stir together noodles, cooking sauce, tuna, spinach, cheese, dill weed and lemon peel. Spoon mixture into casserole.
Unroll dough onto surface sprinkled lightly with flour. Press dough to 12x7-inch rectangle. Using 2 1/2-inch round cutter, cut 8 rounds from dough. Place rounds over tuna mixture in casserole. Sprinkle with additional dill weed, if desired.
Bake 20 to 25 minutes or until dough is golden brown.