Tuna Cheese Twist

Ingredients

2 (6 ½ oz.) cans tuna, drained

1 (2 ½ oz.) can sliced ripe olives, drained

1/2 c. chopped celery

1/4 c. chopped onion

1/2 c. chopped green pepper

1 (10 ¾ oz.) can condensed cream of mushroom soup

2 c.s Bisquick baking mix

1/2 c. cold water

1 1/2 c.s shredded cheddar cheese, about 6 oz

1/4 c. milk

1 tbsp. water

1 egg

Preparation

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 flour cloth covered board. Knead 5 times. Roll dough into rectangle 14"x11". Place on cookie sheet. Spoon tuna mixture lengthwise down center of rectangle. Sprinkle with 1 cup of the cheese. Makes cuts, 2 1/2" long, at 1" intervals on 14" sides of rectangle. Fold strips over filling. Mix

Bake until light brown, 15 to 20 minutes. Mix remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally, until hot. Serve over twists.

You also could make individual servings. Cut dough in 6" squares, continue as above.