Tuna-Cheese Twist

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

1. Heat oven to 425u0b0.
2. Lightly grease cookie sheet. Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup.
3. 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-inch; place on cookie sheet.
7. Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese.
8. Make cuts, 2 1/2 inches long at 1-inch intervals on 14 sides of rectangle.
9. Fold strips over filling.
10. Mix egg and 1 tablespoon water; brush over dough.
11. Bake until light brown, 15 to 20 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050648 (may not work)