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

Instructions

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.