Tuna Cheese Twist
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

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

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 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 2 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. 3 You also could make individual servings. Cut dough in 6" squares, continue as above.