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 peppers
- 1/2 cup chopped onions
- 1 (10 3/4 ounce) cans 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 eggs
- 1 tablespoon water
- 1/4 cup milk
Preparation
Step 1
Heat oven to 425 degrees. 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"; place on cookie sheet.
Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese.
Make cuts, 2 1/2" long, at 1" intervals on 14" sides of rectangle. Fold strips over filling. Mix egg and 1 tbsp 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.
Read more: http://www.food.com/recipe/tuna-cheese-twist-34088#ixzz1okQrqiLN