Tuna-Cheese Twist - cooking recipe

Ingredients

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

Preparation

Heat oven to 425\u00b0.
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-inch; place on cookie sheet.
Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese.
Make cuts, 2 1/2 inches long at 1-inch intervals on 14 sides of rectangle.
Fold strips over filling.
Mix egg and 1 tablespoon water; brush over dough.
Bake until light brown, 15 to 20 minutes.