Tuna Cheese Twist

Tuna Cheese Twist

2 cans 6-1/2 ozs each tuna, drained
1/2 cup sliced ripe olives
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1 can 10-3/4 ozs condensed cream of mushroom soup
2 cups Bisquick baking mix
1/2 cup cold water
1-1/2 cups shredded Cheddar cheese (about 6 ozs.)
1 egg
1 Tablespoon water
1/4 cup milk

Heat oven to 425°. 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 inches; 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-inch sides of rectangle. Fold strips over filling. Mix egg and 1 Tablespoon 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.
Makes 6 servings