Tuna-Cheese Twist - cooking recipe

Ingredients

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

Preparation

Heat the oven to 425\u00b0.
Lightly grease the 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 inches; place on cookie sheet.
Spoon the tuna mixture lengthwise down the center of the rectangle; sprinkle with 1 cup of the cheese.
Make cuts 2 1/2 inches long at 1-inch intervals on the sides of the rectangle.
Fold the strips over the filling.
Mix egg with 1 tablespoon of water; brush over the dough.
Bake until light brown, 15 to 20 minutes.
Mix the remaining soup and 1/2 cup cheese and the milk over medium heat, stirring occasionally until hot. Serve over slices of twist.
Serves 6.