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 tablespoon water
-
1/4 cup milk
-
1 egg
Instructions
- 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.