Tuna-Cheese Twist

By pattiaroberts

Good for a Lenten Friday meal

Ingredients

• 2 cans (6 and 1/2 oz.each) tuna, drained
• 1/2 cup sliced ripe olives
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1 can (103/4oz.) condensed cream of mushroom soup
• 2 cups Bisquick baking mix
• 1/2 cup cold water
• 1 and 1/2 cups shredded Cheddaqr cheese
• 1 egg
• 1 tablepspoon 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, 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.