Tuna Cheese Twist

• 2 cans tuna
• 1 can sliced ripe olives
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 1/4 c. chopped onion
• 1 can cream of mushroom soup
• 2 c. Bisquick mix
• 1/2 c. cold water
• 1 1/2 c. shredded Cheddar cheese
• ___ c. milk
• 1 egg
• 1 Tbsp. water

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903379 (may not work)