Tuna-Cheese Twist

• 2 (6 1/2 ounce) cans tuna, drained
• 1/2 cup sliced ripe olives
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 2 cups Bisquick baking mix
• 1/2 cup cold water
• 1 1/2 cups shredded cheddar cheese (about 6 oz.)
• 1 egg
• 1 tablespoon water
• 1/4 cup milk

1. Heat oven to 425 degrees.
2. Lightly grease cookie sheet.
3. Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup.
4. Mix baking mix and 1/2 cup cold water until soft dough forms: beat vigorously 20 strokes.
5. Gently smooth dough into ball on floured cloth-covered board.
6. Knead 5 times.
7. Roll dough into rectangle, 14 x 11"; place on cookie sheet.
8. Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese.
9. Make cuts, 2 1/2" long, at 1" intervals on 14" sides of rectangle.
10. Fold strips over filling.
11. Mix egg and 1 tbsp water; brush over dough.
12. Bake until light brown- 15 to 20 minutes.
13. Mix remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally until hot.
14. Serve over slices of twist.

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

Taken from www.food.com/recipe/tuna-cheese-twist-34088 (may not work)