Tuna Cheese Twist Recipe

• 2 (6 1/2 ounce.) cans tuna, liquid removed or possibly salmon, trout, any kind of fish
• 1 (2 1/2 ounce.) can sliced ripe olives, liquid removed
• 1/2 c. minced celery
• 1/4 c. minced onion
• 1/2 c. minced green pepper
• 1 (10 3/4 ounce.) can condensed cream of mushroom soup
• 2 c. Bisquick baking mix
• 1/2 c. cool water
• 1 1/2 c. shredded cheddar cheese, about 6 ounce.
• 1/4 c. lowfat milk
• 1 tbsp. water
• 1 egg

1. Heat oven to 425 degrees.
2. Lightly grease cookie sheet.
3. Mix tuna, olives, celery, green pepper, onion and 1/4 c. of the soup.
4. Mix baking mix and 1/2 c. cool water till soft dough forms; beat vigorously 20 strokes.
5. Gently smooth dough into ball on flour cloth covered board.
6. Knead 5 times.
7. Roll dough into rectangle 14"x11".
8. Place on cookie sheet.
9. Spoon tuna mix lengthwise down center of rectangle.
10. Sprinkle with 1 c. of the cheese.
11. Makes cuts, 2 1/2" long, at 1" intervals on 14" sides of rectangle.
12. Fold strips over filling.
13. Mix egg and 1 Tbsp.
14. water; brush over dough.
15. Bake till light brown, 15 to 20 min.
16. Mix remaining 1/2 c. cheese and the lowfat milk over medium heat, stirring occasionally, till warm.
17. Serve over slices of twist.
18. You also could make individual servings.
19. Cut dough in 6" squares, continue as above.

tuna, olives, celery, onion, green pepper, condensed cream, bisquick baking mix, water, cheddar cheese, milk, water, egg

Taken from cookeatshare.com/recipes/tuna-cheese-twist-52759 (may not work)