Recipe

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• 2 (6 1/2 oz) cans tuna, drained
• 1/2 cup sliced ripe olives
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1 (10 3/4 oz) can 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 egg
• 1 tbsp water
• 1/4 cup milk

• 1 Heat oven to 425 degrees.
• 2 Lightly grease cookie sheet.
• 3 Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup.
• 4 Mix baking mix and 1/2 cup cold water until soft dough forms: beat vigorously 20 strokes.
• 5 Gently smooth dough into ball on floured cloth-covered board.
• 6 Knead 5 times.
• 7 Roll dough into rectangle, 14 x 11 ; place on cookie sheet.
• 8 Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese.
• 9 Make cuts, 2 1/2 long, at 1 intervals on 14 sides of rectangle.
• 10 Fold strips over filling.
• 11 Mix egg and 1 tbsp water; brush over dough.
• 12 Bake until light brown- 15 to 20 minutes.
• 13 Mix remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally until hot.
• 14 Serve over slices of twist.