Ingredients:
2 (6 1/2 ounce) cans tuna, drained
1/2 cup sliced ripe olives
1/2 cup chopped celery
1/2 cup chopped green peppers
1/2 cup chopped onions
1 (10 3/4 ounce) cans 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 eggs
1 tablespoon water
1/4 cup milk
Directions:
Heat oven to 425 degrees.
Lightly grease cookie sheet.
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.
Gently smooth dough into ball on floured cloth-covered board.
Knead 5 times.
Roll dough into rectangle, 14 x 11″; place on cookie sheet.
Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese.
Make cuts, 2 1/2″ long, at 1″ intervals on 14″ sides of rectangle.
Fold strips over filling.
Mix egg and 1 tbsp water; brush over dough.
Bake until light brown- 15 to 20 minutes.
Mix remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally until hot.
Serve over slices of twist.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.