Tuna-Cheese Twist

Good for a Lenten Friday meal

Tuna-Cheese Twist

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cans (6 and ½ oz.each) tuna, drained

  • ½

    cup sliced ripe olives

  • ½

    cup chopped celery

  • ½

    cup chopped green pepper

  • ¼

    cup chopped onion

  • 1

    can (103/4oz.) condensed cream of mushroom soup

  • 2

    cups Bisquick baking mix

  • ½

    cup cold water

  • 1

    and ½ cups shredded Cheddaqr cheese

  • 1

    egg

  • 1

    tablepspoon water

  • ¼

    cup milk

Directions

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, 14x11 inches; place on cookie sheet. Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese. Make cuts, 2 and 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 mild over medium heat, stirring occasionally, until hot. Seve over slices of twist.


Nutrition

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