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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a simple and tasty recipe to prepare. As being a single working mom with two teenage kids, I find this meal to never leave any leftovers. 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 pepper |
1/2 cup chopped onion |
1 (10 3/4 ounce) 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 tablespoon water |
1/4 cup milk |
Directions:
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.
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