Tuna-Cheese Twist

• 2 (6 1/2 oz.) chunk light tuna
• 1/2 c. ripe olives, sliced
• 1/2 c. celery, chopped
• 1/2 c. green pepper, chopped
• 1/4 c. onion, chopped
• 1 (10 3/4 oz.) can cream of mushroom soup
• 2 c. Bisquick baking mix
• 1/2 c. cold water
• 1 1/2 c. (6 oz.) shredded Cheddar cheese
• 1/4 c. milk
• 1 egg
• 1 Tbsp. water

1. Heat the oven to 425u0b0.
2. Lightly grease the cookie sheet.
3. Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup. Mix baking mix and 1/2 cup cold water until soft dough forms; beat vigorously 20 strokes.
4. Gently smooth dough into ball on floured cloth-covered board.
5. Knead 5 times.
6. Roll dough into rectangle 14 x 11 inches; place on cookie sheet.
7. Spoon the tuna mixture lengthwise down the center of the rectangle; sprinkle with 1 cup of the cheese.
8. Make cuts 2 1/2 inches long at 1-inch intervals on the sides of the rectangle.
9. Fold the strips over the filling.
10. Mix egg with 1 tablespoon of water; brush over the dough.
11. Bake until light brown, 15 to 20 minutes.
12. Mix the remaining soup and 1/2 cup cheese and the milk over medium heat, stirring occasionally until hot. Serve over slices of twist.
13. Serves 6.

tuna, ripe olives, celery, green pepper, onion, cream of mushroom soup, bisquick baking mix, cold water, cheddar cheese, milk, egg, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829918 (may not work)